Brewing / Brewing Arts
Brewing / Brewing arts
Japanese: 醸造
The general term for producing alcoholic beverages and seasonings using microbial power. The Japanese word kamosu carries the nuance of slowly nurturing.
Brewing is the technology of using microorganisms to produce sake, soy sauce, miso, vinegar, and more. The Japanese word kamosu implies slowly nurturing over time. Brewing is not mere manufacturing but collaboration with living microorganisms. While temperature, humidity, and time are managed, ultimately a part must be entrusted to microbial power. The balance between control and delegation is both the essence and the fascination of brewing. The Japanese word kamosu is used not only for brewing but metaphorically for slowly creating an atmosphere. The word itself embodies a philosophy of not rushing, not hurrying, taking time.