I served as an interpreter for a US retailer at Shinkame Sake Brewery.

I had the opportunity to provide interpreting support for Sunflower Sake, a Japanese sake specialty store in Portland, Oregon, during their tour of Shinkame Sake Brewery.

I was deeply impressed by the dedication of Shinkame Sake Brewery, who told me that every year they inspect the rice paddies where their ingredients are grown, taste the raw rice, and then decide which paddies' rice to use for their sake brewing.

After touring the brewery, we had the opportunity to compare various brands of sake at room temperature and warmed. It was impressive how warming the sake brought out a sweeter aroma and smoother texture, revealing a different character compared to when it was at room temperature. Particularly interesting was the warming of a caramel-colored aged sake, which was poured into a glass and heated by a candle flame for a few degrees. We didn't think that a change of a few degrees would make such a big difference in taste, but both the aroma and taste became sweeter, and we were all very surprised by the subtle change in the flavor of the sake.

I would like to actively engage in work that connects these professionals with sake breweries.