Tap water and moisture drawn from the air test the meaning of terroir
Yoshimi Terasawa, Tokyo Port Brewery's president and master brewer, works on the building's balcony in Tokyo's Minato Ward. Tucked among office buildings in the heart of the capital, the operation challenges conventional ideas about where and how sake can be produced. (Photo by Yuki Kohara)
TOKYO — On an early August morning, white steam rises from a building in central Tokyo. The source is not a restaurant kitchen or a factory. It is a sake brewery.
