Professor Frank's Lecture

 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 presentation was his statement: "You should understand the joy and suffering of the producer." I believe this applies not just to sake, but to many things. I work part-time at a restaurant, and hearing this reminded me that while my job can be tough, I feel incredibly happy when customers say "Thank you for the meal" or when my coworkers give me praise. Through Professor Frank's presentation, I learned about the background of people's efforts and was reminded of the importance of communicating through words. It made me want to actively express and convey my thoughts as well.I was also surprised to realize during group discussions that I could hardly think of any local companies off the top of my head. Seeing so many chain stores around made me realize how important it is to protect local businesses.

 

  I’d love to try the liquor Professor Frank made someday.

Reference Materials

https://webun.jp/articles/-/726021