Lunchtime for the Gin Developers
A brewery in southern Japan that has traditionally produced sake and shochu is now developing gin to be added to its lineup, and it all began when the brewery started making high-concentration ethanol in 2020. There was a dire shortage of sanitizing solution in Japan at the time because of COVID-19, and the company used its shochu-making knowledge to meet the demand. Sometimes for lunch, the gin development team goes out to a café nearby. There, they enjoy good food and talk about gin!
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