(2 Feb 2010) SHOTLIST
AP Television
Ine Cho, Kyoto Prefecture, January 19th 2010
1. Pan of Mukai Shuzo sake brewery
2. Mid shot Sugitama (cedar leaves shaped into a sphere) hung under the eaves (edge of roof) of sake brewery
3. Mid shot woman arranging display in the brewery shop.
4. SOUNDBITE (Japanese) Mukai Yoshihisa, 13th generation owner of sake brewery:
There had been a prohibition on sake brewing (due to a scarcity of rice.) But in 1754 there had been a bountiful harvest and the prohibition was removed. That is when the brewery was founded and started production.
5. Pan from boat houses that line Ine Bay ending to the main building in the brewery constructed in 1754
6. Wide shot of the main building of the brewery
7. Wide shot of Mukai Kuniko, head brewer, stirring a vat of sake under one of the huge cypress beams in the main building
8. Set up shot of Mukai Kuniko
9. SOUNDBITE (Japanese) Mukai Kuniko, Head brewer in charge of sake production:
It was when my father became mayor that I suddenly took charge of the brewing process. That was the main reason that I became Toji (master brewer.)
10. Various of Mukai spreading and checking rice mixed with a cultivated mould known as koji
11. Various of Mukai and younger sister Satoko washing and hanging rice at the beginning of the brewing process
12. SOUNDBITE (Japanese) Mukai Kuniko, Head brewer in charge of sake production:
For around half the a year it is impossible to take time off, particularly from the beginning of November until the end of March.
13. Various of washed rice being prepared to be steam cooked
14. SOUNDBITE (Japanese) Mukai Kuniko, Head brewer in charge of sake production:
It is because the sake is a living thing, constantly changing as it ferments. You can''t leave it even for a day.
15. Various of rice being steamed and cooled on a conveyer belt before it is taken to a warm, humid room where it will be mixed with the koji mould
16. Wide shot Mukai Kuniko sprinkles a fine powder mould known as koji onto the steamed rice where it will be left to propagate for around 36 hours
17. SOUNDBITE (Japanese) Mukai Yoshihisa, 13th generation owner of sake brewery:
Kuniko is our idea man. She has been very innovative. She thought of making a sake with a wine like flavour, even a sake champagne. She has stimulated interest among consumers and has broadened the sake fan base.
18. Traditional white koji rice mixed with water in one stage of the brewing process
19. Pan bottles containing traditional forms of sake made by the brewery
20. Mid shot rolled cake made from sake
21. Close up red sake (called Ine Mankai) being bottled (Mukai Kuniko''s most popular innovation.)
22. Mid shot worker putting red sake bottles into water
23. Close up of the variety of red rice used to make the Ine Mankai sake
24. SOUNDBITE (Japanese) Mukai Kuniko, Head brewer in charge of sake production:
Sake had always been a clear, transparent drink and that was all there was. So I began with the aim of making a red sake. One of the ways in which we were able to make the colour was by raising the level of acidity in the brewing process. So it is slightly more sour and acid than conventional sake. But that is where I begun.
25. Various of the red Ine Mankai sake being labelled and prepared for market
26. SOUNDBITE (Japanese) Mukai Kuniko, Head brewer in charge of sake production:
The reputation spread through word of mouth and the positive reaction exceeded all expectations. I am extremely happy.
27. Various of Mukai Kuniko and younger sister Satoko relaxing over a late supper in Nagisa Sushi, the village bar
LEAD IN
Japan''s centuries old sake brewing industry has traditionally been a male domain.
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