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Moyashimon (2007) - S02E01 - CR vs Commie

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Commie

Sawaki?

Kei.

That's Kei.

For real?!

So he took a leave of absence from school to dress as a girl?

Uh...

What are you doing?! Are you stupid?!

Well, you said you're going to turn this into your ideal store,

Well, you said you're going to turn this into your ideal store, but you never do anything about it.

but you never do anything about it.

Still, what you're doing will ruin this store!

Wow. You've really done a number on this place.

This means you'll be closed for some time.

Well, even if the store takes a break,

we'll be fine since we can still make money from the bar in back.

But you understand, don't you?

A liquor store is not merely a place to sell liquor.

He's still a microbe monster.

Long time, no see! Moyashimon here!

This story is about a boy

This story is about a boy at an agricultural university who can see microbes,

at an agricultural university who can see microbes,

Sawaki Souemon Tadayasu, and his friends.

We microbes will also pop in

We microbes will also pop in with our own minimalistic theater presentations!

with our own minimalistic theater presentations!

We're gonna brew up some fun again!

Let's brew!

It's autumn, a very busy season for both farms and microbes.

Livestock coming through!

Priority passage requested!

It's just about time for Itsuki's seminar to start up its fermenting cellar.

It's just about time for Itsuki's seminar to start up its fermentation cellar.

They make all kinds of fermented products here.

We're gonna brew!

Professor Itsuki?

My yogurt is delicious.

Hey, Professor?

Weird...

I know I caught a glimpse of him.

Has there always been an opening here?

I don't want to go down there alone.

You idiot! You idiot!

You're not supposed to really swing a whip at people like that!

Shut up!

He deserves it for spreading stupid rumors,

He deserves it for spreading stupid rumors, even after all this time!

even after all this time!

I still have my doubts about what you two did that night during the Spring Festival!

I still have my doubts about what you two did

that night during the Spring Festival!

Are you that stupid?!

Besides, you told everyone

Besides, you told everyone what happens when I get drunk, didn't you?!

what happens when I get drunk, didn't you?!

Do you like raw meat?

Th-That's ridiculous!

Don't lie to me!

Damn.

Uh, according to my investigations,

scattered rumors of that Spring Festival night

scattered rumors of that Spring Festival night point to the conclusion that a drunken Hasegawa

point to the conclusion that a drunken Hasegawa-san

forced herself upon Misato in the heat of a moment.

forced herself upon Misato-kun in the heat of a moment.

And did you deny them?

Well, no... I don't know the truth, so...

Aya-chan!

Aya!

What do you think of those rumors

What do you think of those rumors about Hasegawa and Misato?

about Hasegawa-san and Misato-kun?

Oh, I really can't say.

I'll tell her! I'll go tell her!

Oh, Professor! I was looking for you earlier!

You were? Sorry about that.

Hey, guys!

You're Yuuki-kun, right?

You're Yuuki, right?

Yeah.

Yuuki?!

I had heard rumors, but...

I'd heard rumors, but...

So, this is what his transformation looks like...

So this is what his transformation looks like.

Isn't he cute? Isn't he cute?

Isn't he cute?

He's Sawaki-kun's girlfriend now!

He's Sawaki's girlfriend now!

No, no, no...

Anyway, is the liquor store okay?

Yeah, they're remodeling now.

I came here to help out until they're done.

Sorry for all that ruckus the other day.

Actually, I was more surprised by your outfit.

Yeah.

Well, everyone, if we can get right to it,

Well, everyone, if we can get right to it, let's split into the rice team and the soybean team.

let's split into the rice team and the soybean team.

We'll use the soybeans for soy sauce and miso,

and I was thinking of polishing the rice to make sake.

Now, which team would everyone like to work on?

Beans!

Support for the bean team!

Directing the bean team!

Leader for the bean team!

Why does everyone want to work with the soybeans?

Wait, doesn't polishing rice usually involve

Wait, doesn't polishing rice usually involve using a water wheel to grind the rice for several days with a millstone?

using a water wheel to grind the rice for several days

with a millstone?

What?!

Sorry, Oikawa. We'll leave the rice to you.

No! You're a man, aren't you?! Trade me!

Men don't want to do it either!

How long do you think it takes to polish rice by hand?!

That mallet in the professor's hand means

That mallet in the professor's hand means the uneducated first-years belong on the rice team!

the uneducated first-years belong on the rice team!

Come to ricey, baby!

Pound the living hell out of that rice!

We won't be using the mallet.

This is for making New Year's mochi.

This is for making New Year's rice cakes.

All right, we'll head to the rice mill now.

Take care of the rest.

Thank goodness we don't have to polish that rice by hand!

That would definitely be exhausting.

Hey...

Did you take a leave of absence

Did you take a leave of absence so you could work at Hiyoshi's liquor store?

so you could work at Hiyoshi's liquor store?

No, that's not why.

Then, so you could dress like a girl?

That might be closer to the truth.

Hey, you're going to give people the wrong idea.

Shouldn't you give a clearer explanation?

Well, I guess you could say I wanted to try all kinds of new things.

So you had a lot of things on your mind, huh?

Yeah.

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CR
Sawaki?
Kei.
That's Kei.
For real?!
So he took a leave of absence from school to dress as a girl?
Uh...
What are you doing?! Are you stupid?!
Well, you said you're going to turn this into your ideal store,
but you never do anything about it.
Still, what you're doing will ruin this store!
Wow. You've really done a number on this place.
This means you'll be closed for some time.
Well, even if the store takes a break,
we'll be fine since we can still make money from the bar in back.
But you understand, don't you?
A liquor store is not merely a place to sell liquor.
He's still a microbe monster.
Long time, no see! Moyashimon here!
This story is about a boy
at an agricultural university who can see microbes,
Sawaki Souemon Tadayasu, and his friends.
We microbes will also pop in
with our own minimalistic theater presentations!
We're gonna brew up some fun again!
Let's brew!
It's autumn, a very busy season for both farms and microbes.
Livestock coming through!
Priority passage requested!
It's just about time for Itsuki's seminar to start up its fermenting cellar.
They make all kinds of fermented products here.
We're gonna brew!
Professor Itsuki?
My yogurt is delicious.
Hey, Professor?
Weird...
I know I caught a glimpse of him.
Has there always been an opening here?
I don't want to go down there alone.
You idiot! You idiot!
You're not supposed to really swing a whip at people like that!
Shut up!
He deserves it for spreading stupid rumors,
even after all this time!
I still have my doubts about what you two did
that night during the Spring Festival!
Are you that stupid?!
Besides, you told everyone
what happens when I get drunk, didn't you?!
Do you like raw meat?
Th-That's ridiculous!
Don't lie to me!
Damn.
Uh, according to my investigations,
scattered rumors of that Spring Festival night
point to the conclusion that a drunken Hasegawa-san
forced herself upon Misato-kun in the heat of a moment.
And did you deny them?
Well, no... I don't know the truth, so...
Aya-chan!
What do you think of those rumors
about Hasegawa-san and Misato-kun?
Oh, I really can't say.
I'll tell her! I'll go tell her!
Oh, Professor! I was looking for you earlier!
You were? Sorry about that.
Hey, guys!
You're Yuuki-kun, right?
Yeah.
Yuuki?!
I had heard rumors, but...
So, this is what his transformation looks like...
Isn't he cute? Isn't he cute?
He's Sawaki-kun's girlfriend now!
No, no, no...
Anyway, is the liquor store okay?
Yeah, they're remodeling now.
I came here to help out until they're done.
Sorry for all that ruckus the other day.
Actually, I was more surprised by your outfit.
Yeah.
Well, everyone, if we can get right to it,
let's split into the rice team and the soybean team.
We'll use the soybeans for soy sauce and miso,
and I was thinking of polishing the rice to make sake.
Now, which team would everyone like to work on?
Beans!
Beans!
Support for the bean team!
Directing the bean team!
Why does everyone want to work with the soybeans?
Wait, doesn't polishing rice usually involve
using a water wheel to grind the rice for several days
with a millstone?
What?!
Sorry, Oikawa. We'll leave the rice to you.
No! You're a man, aren't you?! Trade me!
Men don't want to do it either!
How long do you think it takes to polish rice by hand?!
That mallet in the professor's hand means
the uneducated first-years belong on the rice team!
Pound the living hell out of that rice!
We won't be using the mallet.
This is for making New Year's mochi.
All right, we'll head to the rice mill now.
Take care of the rest.
Thank goodness we don't have to polish that rice by hand!
That would definitely be exhausting.
Hey...
Did you take a leave of absence
so you could work at Hiyoshi's liquor store?
No, that's not why.
Then, so you could dress like a girl?
That might be closer to the truth.
Hey, you're going to give people the wrong idea.
Shouldn't you give a clearer explanation?
Well, I guess you could say I wanted to try all kinds of new things.
So you had a lot of things on your mind, huh?
Yeah.
By the way, this year
we harvested six bales, or 360 kilograms of brewing rice,
which is why I thought we'd use it all to make sake.
What polishing ratio should we use?
Well, we can't expect 40%, with the amount we have.
Let's try for 50%.
That's more than good enough!
A 50% polishing ratio would give us daiginjo sake!
Daiginjo is a premium sake, made by polishing away at least 50% of the rice.
Polishing ratio?
The "polishing ratio" in terms of making Japanese sake
is the percentage of rice that is polished away
to produce rice suitable for making sake.
There is also a percentage to express the amount polished away,
but that means the opposite.
That's what we call the percentage
of rice that gets polished away.
That is the opposite.
So, why do we polish the rice down?
In short, polishing the rice leads to better tasting sake.
The white core of a rice grain is high in starch,
and that is what we value when making sake.
The white core is larger in brewing rice
than in rice used for eating.
The other nutrients surrounding the white core
produce several different flavors when made into sake,
so it's sometimes called the sake's "bitterness."
Wow...
We don't have our own rice paddies at our brewery,
so we purchase rice that's already been polished
and use it to make our sake.
So this will be my first time seeing a rice mill.
I'm so excited!
What do you think, Yuuki-kun?
Thanks to the creation of these upright rice mills,
we can polish away as much of the rice as we want.
Yes. In a way, if these hadn't been invented,
Ginjo is another premium type of sake, made from rice with over 60% polished away.
we wouldn't have ginjo sake.
But polishing away half of the rice?
Sake sure is a luxury item.
Indeed it is, in fact,
I have met many people who
said they don't want to drink daiginjo sake.
They believe that polishing away and discarding
more than half of that hard-earned rice harvest
and valuing the daiginjo sake that gets made with it is overindulgent.
But you know what I think?
Nobody would wear a diamond ring with the pure, uncut diamond.
You may think, "So you're saying both diamonds and
daiginjo sake are overindulgent luxury items,"
but anyone can reword another's opinion.
Is it wrong to admire something that gains its shine by being polished?
Still, common sake can be delicious, as well,
and people who only drink daiginjo can be somewhat disagreeable.
I think people should just enjoy drinking all types of sake.
However, if I may offer a rebuttal as a man of agriculture...
We do not simply throw anything away.
We give thanks for the bounties we harvest,
and respond through our deeds.
I believe that both brewers and farmers should do this.
We're back!
Oh... Welcome back.
Whoa...
What happened to you?
We've been in this cellar steaming soybeans the whole time.
You have to soak the beans in water before steaming them,
so they're really heavy.
I should've gone with the rice team.
Are Misato-san and Kawahama-san in the cellar?
Huh?
Yep. They're by the steamer, steaming along with the beans.
That opening is blocked by stuff.
Oh, hey, Oikawa.
Yes?
There's some yeast on my desk on the second floor.
Could you go get it?
It's faster to go down the hall rather than the front entrance.
Okay.
I wonder if Hasegawa-san doesn't know about that opening?
It couldn't have been my imagination, right?
I know I saw it.
Oh, well.
I'll find out eventually.
Brewing, huh? How exciting!
The microbes have now divided into three nations,
and those within the intestines are exhausted.
But we continue to fight because we are proud microbes!
Now is our time to proceed toward battle as soy sauce and miso,
suppress those within the intestines,
and make the intestinal flora our own.
So, whether it's Tadayasu,
Oikawa, Hasegawa-san, or Mutou-san,
let us brew in battle!
Forward, men!
Shut up.
Who were you telling to shut up?
Oh... Uh...
By the way, Oikawa still doesn't
know that Tadayasu can see microbes.
All the other members know, though.
Did you find it?
The yeast for soy sauce, miso, and sake.
Yes. They were labeled.
Are you okay with keeping secrets from Oikawa, Tadayasu?
We had something for crushing beans?
The one in the farm resource center worked, so I brought it.
Mutou-san, should I bring in the roasted wheat, too?
No, you can take it straight to the malt cellar.
The soy sauce is in malt cellar 1.
This is great. You're all hard workers.
Well done, well done.
But if you work this hard from the start, you'll never last.
Preparing soy sauce and miso
takes four days and four nights of endless work.
Four days and four nights?
In these clothes?
But I have classes!
Borrow clothes from Haruka-san.
The sexiest ones you can get.
I'll endure it in my dirty clothes, thanks.
Oikawa is a microbe killer, after all.
I know!
Let us use the baths in your student-run dorm!
Oh, that might be a good idea.
There are showers here, too,
but since you're staying over anyway,
it'd be nice to have a long soak with all the girls.
Wow, Hazuki-chan, your skin is gorgeous!
Oh, come on, yours is much smoother, Mutou-san!
But the real surprise is Yuuki-kun.
He really looks like a girl.
What are you doing? Please don't!
Oh, why not?
You've come this far, so you should be prepared to show us!
Just do it.
They're just going to do it anyway. It's what women do.
It's impure.
That's why I won't lend my bath to them.
Why is Kei with them?
Is that even right?
Stupid virgins.
They really are idiots.
Sawaki, you're going back to
the cellar instead of the apartment, right?
What, you guys aren't coming back?
Hasegawa-san said she had something to do and went home.
I'm on duty starting at six. I gotta sleep.
I've had all I can take, too.
The rest of today is all yours, Sawaki.
Enjoy being surrounded by girls.
Just be careful.
I heard the dirty jokes are really
dirty when it's only women around.
You're better off playing innocent
than pretending you get it and humiliating yourself.
Did you learn that from some late-night anime,
or your own fantasies?
It's gonna burst!
Yeah! It's gonna burst!
Tadayasu, Oikawa and the others
come to stir up the rice every few hours,
so now we spend four days developing malt in all this rice!
After that, salt water will be poured into the barrel,
and the yeast fermentation becomes long-term secondary fermentation.
The enzymes produced by the yeast
spend almost a year producing unrefined mash,
which becomes soy sauce.
The completed mash is pressed, pasteurized, and allowed to settle,
and then it becomes the standard soy sauce, "dark soy sauce."
Definitely a must-have in any Japanese kitchen.
You can't even begin to make Japanese food without this!
And the mash that isn't pasteurized becomes "pure soy sauce."
This dark variety best preserves the original soy sauce flavor.
By the way, "light soy sauce" has a
paler color than standard soy sauce,
but the taste is not weaker.
In fact, it has a 2% higher salt content.
So it's only the color that's lighter?
You guys spare no details...
Oh, Sawaki, are you off duty now?
Yeah.
Then, let's go to the break room.
Like Professor Itsuki said,
if you work too hard now, you'll never last.
Just be careful.
I heard the dirty jokes are really dirty
when it's only women around.
Well, it should be okay if Kei's there.
What will?
Oh...
Mutou-san fell asleep?
Yeah, I think she had too much to drink again.
The Itsuki seminar really is fun.
It has nothing to do with our classes, though.
Really?
Yeah, but the professor's so overzealous.
He's always exaggerating, like...
"Miso is the world's greatest masterpiece of solid fermentation!"
...and stuff like that.
It is true that a lot of the fermentation
done in Asia is solid fermentation.
Even with sake.
Western liquors are primarily made by fermenting fruit juices and other liquids,
but many Asian liquors originate from non-liquid products.
You mean sake wasn't originally a drink?
There were some types that weren't.
People used to put grain and yeast in a pot,
ferment the mixture without adding water, and eat it.
You sure know a lot, Yuuki-kun.
My family does own a brewery, after all.
They're having a pretty serious conversation...
Oh, yeah! One time...
I went to visit an awamori distillery.
Awamori is a strong liquor, unique to Okinawa, made from rice by distilling, not brewing.
Their awamori was classified for sale based on alcohol content.
The window to the interior of the tank was marked
indicating what brand it would become
if water was added to that point.
I thought it was sort of funny how simple the technique was.
Wow!
But when I thought about it, it made sense.
Once it's distilled, awamori has a really high alcohol content.
Wow, I didn't know they add water after it's already finished.
I'm pretty sure you're not alone.
Is it the same with sake?
Yeah.
So the sake sold in stores is diluted with water?
Well, after it's brewed, sake has an
alcohol content of around 20%.
Other than undiluted sake,
the types sold in stores are around 10%.
Y-Yeah, but...
Wow, I didn't know that.
There used to be a law that
sake with alcohol content higher than 15%
was taxed increasingly higher
in accordance with increasing percentage.
But now, tax laws have changed,
so as long as the alcohol content is less than 22%,
the tax applied is always the same.
Wow...
Wait.
I just thought of something really mean.
Undiluted sake with 20% alcohol content
and sake that's diluted to 15%
have the same tax rate now, right?
So what's the point of diluting it?
Wouldn't adding water inflate the cost?
A lot of people who love sake interpret it that way,
but undiluted sake with 20% alcohol content is strong stuff.
Really?
Yeah.
So, even though the 15%
alcohol content was set by the tax laws,
if you look at it the other way,
it still has that familiar, strong sake flavor.
Of course, now,
each brewery adjusts the dilution based on their own tastes.
I can't even keep up.
This goes beyond serious into just plain difficult.
If everyone sold only unprocessed sake,
it would raise the bar for all sake made in Japan.
What were Misato-san and Kawahama-san talking about?
I get it...
At this rate, there's hardly a place for you here.
That's not the problem.
Are you talking to yourself again?
Uh... No, I...
Oh, Sawaki!
Drink! Drink!
No, I'm underage, so...
You're no fun!
Oh, man, now you're soaked!
Want to borrow clothes from Hasegawa-san?
Uh, I'll pass...
Actually, it's late anyway.
I think I'll head back to the store.
Will you be okay like that?
Sure. See you tomorrow.
Sawaki, I'll be fine from here.
See you.
Okay. Take care.
Oh!
Yuuki-kun left already?
Yeah.
But he couldn't have gone too far yet.
He forgot his hairpiece.
Mutou-san was wearing it.
Yuuki-kun!
Yuuki-kun!
Huh?
He's not there?
No. I wonder why...
It's the yeast from the sake that Mutou-san spilled.
Oh well, too late now.
Tomorrow I'll—
Sawaki-kun, you knew about it?
About what?
The opening!
Did Yuuki-kun leave through there?
Huh?
Hey, how do you open this wall?
I was just thinking the boxes aren't where they were before.
You know...
Sometimes I feel like I'm being kept in the dark about something.
That kind of thing really makes me mad.
Microbe Theater Returns!
Hi! A. oryzae here!
As the new series begins...
Our Microbe Theater is back, too!
In episode 1, we'll explain the term "Moyashiya,"
the origin of the name "Moyashimon."
A "moyashiya" is a kind of factory
that's indispensable in making fermented products.
Wait a minute!
Oh, S. cerevisiae.
Even alcoholic drinks originate from fruits and
other products that we yeasts have brewed!
That's true, alcohol naturally results from your guys' efforts,
but then some people showed up
who made sake from rice that we brewed,
and from then on, they began to use malt.
Then, after some trial and error,
the humans discovered "mold-starters."
Factories that produced these mold-starters for sale
came to be called "moyashiya."
By the way, the "moyashi" part
comes from "moeru," meaning "to sprout,"
from the way the malt microbes' spores
stretch out like flowers sprouting.
Moe!

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Commie
Sawaki?
Kei.
That's Kei.
For real?!
So he took a leave of absence from school to dress as a girl?
Uh...
What are you doing?! Are you stupid?!
Well, you said you're going to turn this into your ideal store, but you never do anything about it.
Still, what you're doing will ruin this store!
Wow. You've really done a number on this place.
This means you'll be closed for some time.
Well, even if the store takes a break,
we'll be fine since we can still make money from the bar in back.
But you understand, don't you?
A liquor store is not merely a place to sell liquor.
He's still a microbe monster.
Long time, no see! Moyashimon here!
This story is about a boy at an agricultural university who can see microbes,
Sawaki Souemon Tadayasu, and his friends.
We microbes will also pop in with our own minimalistic theater presentations!
We're gonna brew up some fun again!
Let's brew!

It's autumn, a very busy season for both farms and microbes.
Livestock coming through!
Priority passage requested!
It's just about time for Itsuki's seminar to start up its fermentation cellar.
They make all kinds of fermented products here.
We're gonna brew!
Professor Itsuki?
My yogurt is delicious.
Hey, Professor?
Weird...
I know I caught a glimpse of him.
Has there always been an opening here?
I don't want to go down there alone.
You idiot! You idiot!
You're not supposed to really swing a whip at people like that!
Shut up!
He deserves it for spreading stupid rumors, even after all this time!
I still have my doubts about what you two did that night during the Spring Festival!
Are you that stupid?!
Besides, you told everyone what happens when I get drunk, didn't you?!
Do you like raw meat?
Th-That's ridiculous!
Don't lie to me!
Damn.
Uh, according to my investigations,
scattered rumors of that Spring Festival night point to the conclusion that a drunken Hasegawa
forced herself upon Misato in the heat of a moment.
And did you deny them?
Well, no... I don't know the truth, so...
Aya!
What do you think of those rumors about Hasegawa and Misato?
Oh, I really can't say.
I'll tell her! I'll go tell her!
Oh, Professor! I was looking for you earlier!
You were? Sorry about that.
Hey, guys!
You're Yuuki, right?
Yeah.
Yuuki?!
I'd heard rumors, but...
So this is what his transformation looks like.
Isn't he cute?
He's Sawaki's girlfriend now!
No, no, no...
Anyway, is the liquor store okay?
Yeah, they're remodeling now.
I came here to help out until they're done.
Sorry for all that ruckus the other day.
Actually, I was more surprised by your outfit.
Yeah.
Well, everyone, if we can get right to it, let's split into the rice team and the soybean team.
We'll use the soybeans for soy sauce and miso,
and I was thinking of polishing the rice to make sake.
Now, which team would everyone like to work on?
Beans!
Support for the bean team!
Leader for the bean team!
Why does everyone want to work with the soybeans?
Wait, doesn't polishing rice usually involve using a water wheel to grind the rice for several days with a millstone?
What?!
Sorry, Oikawa. We'll leave the rice to you.
No! You're a man, aren't you?! Trade me!
Men don't want to do it either!
How long do you think it takes to polish rice by hand?!
That mallet in the professor's hand means the uneducated first-years belong on the rice team!
Come to ricey, baby!
We won't be using the mallet.
This is for making New Year's rice cakes.
All right, we'll head to the rice mill now.
Take care of the rest.
Thank goodness we don't have to polish that rice by hand!
That would definitely be exhausting.
Hey...
Did you take a leave of absence so you could work at Hiyoshi's liquor store?
No, that's not why.
Then, so you could dress like a girl?
That might be closer to the truth.
Hey, you're going to give people the wrong idea.
Shouldn't you give a clearer explanation?
Well, I guess you could say I wanted to try all kinds of new things.
So you had a lot of things on your mind, huh?
Yeah.
By the way, this year we harvested six bales, or 360 kilograms of brewing rice,
which is why I thought we'd use it all to make sake.
What polishing ratio should we use?
Well, we can't expect 40%, with the amount we have.
Let's try for 50%.
That's more than good enough!
A 50% polishing ratio would give us Daiginjou sake!
Polishing ratio?
The "polishing ratio" in terms of making Japanese sake
is the percentage of rice that is polished away to produce rice suitable for making sake.
We say "polished," but it's actually the opposite.
That's what we call the percentage of rice that gets polished away.
That is the opposite.
So, why do we polish the rice down?
In short, polishing the rice leads to better tasting sake.
The white core of a rice grain is high in starch,
and that is what we value when making sake.
The white core is larger in brewing rice than in rice used for eating.
The other nutrients surrounding the white core
produce several flavors when made into sake,
so it's sometimes called the sake's "bitterness."
Wow...
We don't have our own rice paddies at our brewery,
so we purchase rice that's already been polished and use it to make our sake.
So this will be my first time seeing a rice mill.
I'm so excited!
What do you think, Yuuki?
Thanks to the creation of these upright rice mills, we can polish away as much of the rice as we want.
Yes.
In a way, if these hadn't been invented,
we wouldn't have Ginjou sake.
But polishing away half of the rice?
Sake sure is a luxury item.
Indeed it is, in fact,
I have met many people who said they don't want to drink Daiginjou sake.
They believe that polishing away and discarding more than half of that hard-earned rice harvest
and valuing the Daiginjou sake that gets made with it is overindulgent.
But you know what I think?
Nobody would wear a diamond ring with the pure, uncut diamond.
You may think, "So you're saying both diamonds and Daiginjou sake are overindulgent luxury items,"
but anyone can reword another's opinion.
Is it wrong to admire something that gains its shine by being polished?
Still, common sake can be delicious as well,
and people who only drink Daiginjou can be somewhat disagreeable.
I think people should just enjoy drinking all types of sake.
However, if I may offer a rebuttal as a man of agriculture...
We do not simply throw anything away.
We give thanks for the bounties we harvest, and respond through our deeds.
I believe that both brewers and farmers should do this.
We're back!
Oh... Welcome back.
Whoa...
What happened to you?
We've been in this cellar steaming soybeans the whole time.
You have to soak the beans in water before steaming them, so they're really heavy.
I should've gone with the rice team.
Are Misato and Kawahama in the cellar?
Huh?
Yep. They're by the steamer, steaming along with the beans.
That opening is blocked by stuff.
Oh, hey, Oikawa.
Yes?
There's some yeast on my desk on the second floor.
Could you go get it?
It's faster to go down the hall rather than the front entrance.
Okay.
I wonder if Hasegawa doesn't know about that opening?
It couldn't've been my imagination, right?
I know I saw it.
Oh, well.
I'll find out eventually.
Brewing, huh? How exciting!
The microbes have now divided into three nations, and those within the intestines are exhausted.
But we continue to fight because we are proud microbes!
Now is our time to proceed toward battle as soy sauce and miso,
suppress those within the intestines, and make the intestinal flora our own.
So, whether it's Tadayasu, Oikawa, Hasegawa, or Mutou, let us brew in battle!
Forward, men!
Shut up.
Shut what up?
Oh... Uh...
By the way, Oikawa still doesn't know that Tadayasu can see microbes.
All the other members know, though.
Did you find it?
The yeast for soy sauce, miso, and sake.
Yes. They were labeled.
Are you okay with keeping secrets from Oikawa, Tadayasu?
We had something for crushing beans?
The one in the farm resource center worked, so I brought it.
Mutou, should I bring in the roasted wheat, too?
No, you can take it straight to the malt cellar.
The soy sauce is in malt cellar 1.
This is great. You're all hard workers.
Well done.
But if you work this hard from the start, you'll never last.
Preparing soy sauce and miso takes four days and four nights of endless work.
Four days and four nights?
In these clothes?
But I have classes!
Borrow clothes from Haruka.
The sexiest ones you can get.
I'll endure it in my dirty clothes, thanks.
Oikawa's a sterile woman, after all.
I know!
Let us use the baths in your student-run dorm!
Oh, that might be a good idea.
There are showers here, too, but since you're staying over anyway,
it'd be nice to have a long soak with all the girls.

Wow, Hazuki, your skin is gorgeous!
Oh, come on, yours is much smoother, Mutou!
But the real surprise is Yuuki.
He really looks like a girl.
What are you doing? Please don't!
Oh, why not?
You've come this far, so you should be prepared to show us!
Just do it.
They're just going to do it anyway. It's what women do.
It's impure.
That's why I won't lend my bath to them.
Why is Kei with them?
Is that even right?
Stupid virgins.
They really are idiots.
Sawaki, you're going back to the cellar instead of the apartment, right?
What, you guys aren't coming back?
Hasegawa said she had something to do and went home.
I'm on duty starting at six. I gotta sleep.
I've had all I can take, too.
The rest of today is all yours, Sawaki.
Enjoy being surrounded by girls.
Just be careful.
I heard the dirty jokes are really dirty when it's only women around.
You're better off playing innocent than pretending you get it and humiliating yourself.
Did you learn that from some late-night anime,
or your own fantasies?
It's gonna burst!
Yeah! It's gonna burst!
Tadayasu, Oikawa and the others come to stir up the rice every few hours,
so now we spend four days developing malt in all this rice!
After that, salt water will be poured into the barrel,
and the yeast fermentation becomes long-term secondary fermentation.
The enzymes produced by the yeast
spend almost a year producing unrefined mash,
which becomes soy sauce.
The completed mash is pressed, pasteurized, and allowed to settle,
and then it becomes the standard soy sauce, "dark soy sauce."
Definitely a must-have in any Japanese kitchen.
You can't even begin to make Japanese food without this!
And the mash that isn't pasteurized becomes "pure soy sauce."
This dark variety best preserves the original soy sauce flavor.
By the way, "light soy sauce" has a paler color than standard soy sauce,
but the taste is not weaker.
In fact, it has a 2% higher salt content.
So it's only the color that's lighter?
You guys spare no details...
Oh, Sawaki, are you off duty now?
Yeah.
Then, let's go to the break room.
Like Professor Itsuki said,
if you work too hard now, you'll never last.
Just be careful.
I heard the dirty jokes are really dirty when it's only women around.
Well, it should be okay if Kei's there.
What will?
Oh...
Mutou fell asleep?
Yeah, I think she had too much to drink again.
The Itsuki seminar really is fun.
It has nothing to do with our classes, though.
Really?
Yeah, but the professor's so overzealous.
He's always exaggerating, like...
"Miso is the world's greatest masterpiece of solid fermentation!"
It is true that a lot of the fermentation done in Asia is solid fermentation.
Even with sake.
Western liquors are primarily made by fermenting fruit juices and other liquids,
but many Asian liquors originate from non-liquid products.
You mean sake wasn't originally a drink?
There were some types that weren't.
People used to put grain and yeast in a pot,
ferment the mixture without adding water, and eat it.
You sure know a lot, Yuuki.
My family does own a brewery, after all.
They're having a pretty serious conversation...
Oh, yeah! One time...
I went to visit an awamori distillery.
Their awamori was classified for sale based on alcohol content.
The window to the interior of the tank was marked
indicating what brand it would become if water was added to that point.
I thought it was sort of funny how simple the technique was.
Wow!
But when I thought about it, it made sense.
Once it's distilled, awamori has a really high alcohol content.
Wow, I didn't know they add water after it's already finished.
I'm pretty sure you're not alone.
Is it the same with sake?
Yeah.
So the sake sold in stores is diluted with water?
Well, after it's brewed, sake has an alcohol content of around 20%.
Other than undiluted sake, the types sold in stores are around 15%.
Y-Yeah, but...
Wow, I didn't know that.
There used to be a law that sake with alcohol content higher than 15%
was taxed increasingly higher in accordance with increasing percentage.
But now, tax laws have changed, so as long as the alcohol content is less than 22%,
the tax applied is always the same.
Wow...
Wait.
I just thought of something really mean.
Undiluted sake with 20% alcohol content and sake that's diluted to 15% have the same tax rate now, right?
So what's the point of diluting it?
Wouldn't adding water inflate the cost?
A lot of people who love sake interpret it that way,
but undiluted sake with 20% alcohol content is strong stuff.
Really?
Yeah.
So, even though the 15% alcohol content was set by the tax laws,
if you look at it the other way, it still has that familiar, strong sake flavor.
Of course, now, each brewery adjusts the dilution based on their own tastes.
I-I can't even keep up.
This goes beyond serious into just plain difficult.
If everyone sold only unprocessed sake, it would raise the bar for all sake made in Japan.
What were Misato and Kawahama talking about?
I get it...
At this rate, there's hardly a place for you here.
That's not the problem.
Are you talking to yourself again?
Uh... No, I...
Oh, Sawaki!
Drink! Drink!
No, I'm underage, so...
You're no fun!
Oh, man, now you're soaked!
Want to borrow clothes from Hasegawa?
Uh, I'll pass...
Actually, it's late anyway.
I think I'll head back to the store.
Will you be okay like that?
Sure. See you tomorrow.
Sawaki, here's fine.
See you.
Okay. Take care.
Oh!
Yuuki left already?
Yeah.
But he couldn't've gone too far yet.
He forgot his hairpiece.
Mutou was wearing it.
Yuuki!
Yuuki!
Huh?
Not there?
No. I wonder why...
It's the yeast from the sake that Mutou spilled.
Oh well, too late now.
Tomorrow I'll—
Sawaki, you knew about it?
About what?
The opening!
Did Yuuki leave through there?
Huh?
Hey, how do you open this wall?
I was just thinking the boxes aren't where they were before.
You know...
Sometimes I feel like I'm being kept in the dark about something.
That kind of thing really makes me mad.

Microbe Theater Returns!
Hi! A. oryzae here!
As the new series begins...
Our Microbe Theater is back, too!
In episode one, we'll explain the term "Moyashiya," the origin of the name "Moyashimon."
A "moyashiya" is a kind of factory that's indispensable in making fermented products.
Wait a minute!
Oh, S. cerevisiae.
Even alcoholic drinks originate from fruits and other products that we yeasts have brewed!
That's true, alcohol naturally results from your guys' efforts,
but then some people showed up who made sake from rice that we brewed,
and from then on, they began to use malt.
Then, after some trial and error,
the humans discovered "mold-starters."
Factories that produced these mold-starters for sale came to be called "moyashiya."
By the way, the "moyashi" part comes from "moeru," meaning "to sprout,"
from the way the malt microbes' spores stretch out like flowers sprouting.
Sprouting!