Sake, often called “Japanese rice wine,” is an alcoholic beverage brewed from fermented rice and has a wide range of variety. Gaining global popularity over the recent years, sake has a long, deep history in Japanese culture, but outside of Japan, it’s still somewhat ambiguous and inaccessible, which makes it hard to enjoy sake if you’re trying it for the first time.

An incompetent boarding school headmaster, Professor Jim Edwards, devises a bizarre plot to raise the profile of his boarding school, and thus save his job, by passing off his bookie's son as a Middle Eastern prince. The headmaster's madcap scheme is further complicated when an official from the Foreign Office arrives and announces that a real prince is to be placed under Edwards supervision, not due to the schools lofty reputation, but that a gang of kidnappers are unlikely to look for the regal child there.

近年日本清酒女将崭露头角，一改行业数百年来由男性主导的传统，以「女流」丰富清酒万流。 女酿酒师今田美穗承继了家族的清酒生意，不断改良酒厂配方，成为清酒业的大家姐。著名侍酒师千叶麻里绘成名之前，在各大酒厂为清酒贴上标签起逐步达成梦想。今天的她已自立门户，研发多项佳肴搭配百家清酒，更精酿制作自家口味的清酒。来自新西兰的品酒师Rebekah Wilson-Lye尝尽日本各地的清酒，促成国际知名艺术家村上隆与传统酒厂合作，将清酒带到国际镁光灯下。数百年前，绝不会有人幻想过，清酒能开辟出一介崭新「女流」。这次就让我们在银幕前，细尝她们一手酿制的清酒，让芳香渗透心头，醉解千愁。

Modern-day of young people who love each other loosely, in a cheerful atmosphere in a drinking circle where everyone is laughing and having fun.

最新鲜的才是最好的，不但是制作葡萄酒，原来清酒除需要最新鲜的五谷，还需要最新鲜的处女。一间小酒吧老板在途中遇到被誉为最好的清酒流动酒吧后，发现原来最好的清酒必须需要由处女体温漫漫温热并加上女儿们所排出的独特香汗及分泌物才能完成的！但自己唯一的女儿已非处女之身，但他有何方法去完成更好的 SAKE？

清酒,是日本人引以為傲的酒。長期跟隨美食旅遊達人Anthony Bourdain的日籍美食節目製作人Erik Shirai,從Kickstarter集資 籌拍「手取川清酒」的誕生,走到產地石川縣了解清酒釀造的過 程和藏人(釀酒人)密集式的工作,用影像捕捉到不易為人知、 罕見的珍貴畫面。在夏天離鄉親手下田種米、收割選米、蒸米鋪 飯、搓揉米糰,到生酛酒母、確認酒糟品質、過濾降溫、酒糟保 溫等等,儘管工序繁多且非常辛苦,藏人絕不妥協。手取川清酒 滿足食客的胃和心,杯杯不止載著清酒家族代代傳承的力量,日 本人執著於傳統釀酒和清酒品味的堅持,更叫人佩服。

清酒，是让日本人引以为傲的酒。长期跟随美食旅游达人Anthony Bourdain的日籍美食节目制作人Erik Shirai，通过Kickstarter众筹，筹拍关于“手取川清酒”诞生的纪录片。他前往产地石川县，深入了解清酒酿造的过程以及藏人（酿酒人）高强度的工作，用影像捕捉到了鲜为人知、极为珍贵的画面。从夏天酿酒人离乡亲手下田种米，到收割选米、蒸米铺饭、搓揉米团，再到生酛酒母的制作、确认酒糟品质、过滤降温、酒糟保温等，尽管工序繁杂且十分辛苦，但藏人绝不妥协。手取川清酒满足了食客的味蕾和心灵，每一杯不仅承载着清酒家族代代相传的力量，日本人对传统酿酒和清酒品味的执着坚持，更令人钦佩。