- Aiyu Brewery in Ibaraki Prefecture is currently using the traditional "kan-jikomi" method to produce sake.
- The brewery's process involves cooling rice, adding koji mold, and carefully stirring it in a tank.
- Aiyu Brewery aims to create delicately flavored sake and hopes to remain the region's only brewery despite economic challenges.

A: Hey! Did you hear about a sake brewery in Ibaraki?
B: No way! What's going on?

A: They're really busy making sake right now. It’s winter!
B: Seriously? Why winter?

A: Apparently, the cold helps the sake taste really good. It's a special method they use.
B: Oh, that’s interesting! A special method?

A: Yeah, it's called "kan-jikomi." They're doing all sorts of things to the rice. Cooling it, spraying it with something…
B: Sounds complicated! Who’s doing all that?

A: Master brewers! They're working hard.
B: Cool! So when will the sake be ready?

A: They say about a month! Then they’ll send it out.
B: Awesome! I hope I can try some!

A: Me too! The president, Rikako Kanehira, wants it to taste really delicate.
B: That sounds delicious.

A: She also wants the brewery to stay open, even with rising prices.
B: That’s important. Let's hope they can!