《清酒酒造紀錄片5》黃櫻酒造為什麼還能進日本前十？從伏見水質、清酒衰退到百年酒造的轉型策略 feat. 黃櫻

I visited Kyoto's Kizakura Brewery. Fushimi's water is the soul of Kyoto's soft sake, and Kizakura ranks among Japan's top ten despite a market shrunk to one-fifth its peak. This documentary isn't just about sake—it asks: how does a traditional brewery survive a shrinking market? Kizakura's answer: beer, whisky, food pairing, ads, IP, tourism, and product innovation. We taste their sake, from soft Fushimi water to floral daiginjo, paired with Chinese and Hakka cuisine. This is a story of brand evolution and tradition reinventing itself