Sake Production Starts In Harima

HIMEJI, JAPAN - NOVEMBER 16: Koji bacteria powder placed on spreads steamed rice on a table in a hot room where the rice is treated with a mold called 'koji' in preparation for brewing sake during the first day of sake production at Nadagiku-Shozo sake brewery on November 16, 2014 in Himeji, Japan. As winter approaches and the temperature falls, it comes to the best timing of a year for brewing rice wine, or Japanese sake. (Photo by Buddhika Weerasinghe/Getty Images)