After listening to Professor Frank's presentation, I learned that making sake is incredibly demanding. I was particularly struck by how labor-intensive and delicate the process is, especially when I heard that "you have to get up every few hours at night" and that "making sake is like raising a baby." I was also deeply moved when I heard that a single one-liter bottle contains history, culture, technology, knowledge, economics, the characteristics of its region, and humanity. Our group's featured restaurant also offers products made with local sake, so we plan to incorporate the knowledge we learned from Professor Frank into our presentation. Despite being a foreign professor, he lives in an old Japanese house, enjoys fermented foods, loves Japanese sake, and actually brews and sells sake with his students at the university. I found his attitude of putting words into action truly admirable. The most memorable part of Professor Frank's presen...
