Japan (for sake and miso production)

Japan is renowned for its traditional production of sake and miso, two essential components of Japanese cuisine. Sake, a fermented rice beverage, is crafted through a meticulous brewing process involving polished rice, water, yeast, and koji mold, which converts starches into sugars. Miso, a fermented soybean paste, combines soybeans, salt, and koji, offering depth to soups and marinades. Both products reflect the region's unique climate and high-quality ingredients, and they are deeply ingrained in Japanese culture and culinary heritage, often enjoyed in rituals and everyday meals alike. Their production showcases Japan's commitment to craftsmanship and tradition.