OKAYA, Japan (AP) — Not long after dawn, Japanese sake brewer Mie Takahashi checks the temperature of the mixture fermenting at her family’s 150-year-old sake brewery, Koten, nestled in the foothills of the Japanese Alps. She stands on an uneven narrow wooden platform over a massive tank containing more than 3,000 liters (800 gallons) of […] Read The Rest at :