In the presentation, Professor Mark Frank explained sake brewing. In 1997, he came to Niigata and from 2003 to 2005, he lived in sake brewery in Nagaoka. At present, he lives in old form house built 90 years ago. I'll elaborate things he explained in the class and describe what I thought. First, the most important point is aiming to internationalize the local community. I think it is essential to know how people in a company live. According to Mark's explanation, the schedule of people working at sake brewery is so hard because fermented foods take lot of time to make. They get up at 6AM and work until midnight. Mark's craftsman said, "We need to understand the joys and hardships of producers". Also, traditional company such as Sake brewing connects to history, culture, traditional technique, local knowledge, economy, and identity, so we can't notice unless looking at the work up close. We need to choose such a company. Second, I plan to apply what I learned ...
