Introduction to the cultural history, characteristics, and how to enjoy Okinawa awamori.

Introduction to the characteristics of Hakata shochu.

Introduction to the characteristics of Iki shochu.

Introduction to the characteristics of Miyazaki shochu.

Introduction to the characteristics of Oita mugi shochu.

Introduction to the characteristics of Kuma shochu.

Introduction to the characteristics of Satsuma shochu.

Introduction to the characteristics of Amami Kokuto shochu.

Introduction to the characteristics of Okinawa awamori.

Introduction to characteristics of sake making in Okayama Prefecture and the sake rice ‘Omachi’.

Introduction to the origin of filtered sake, Nara, and monk’s sake in Shoryakuji Temple.

Documentary introducing the history and culture of sake that originated from mythology based in Shimane prefecture.