By MITOMU NARITA/ Staff Writer
November 19, 2020 at 07:00 JST
Lacquer bark from Ninohe, back, will be used to add flavor to gin, while charcoal made from the white birch grown on the Hiraniwa Plateau in Kuji, left, will filter vodka. (Mitomu Narita)
MORIOKA—A sake brewery will use pandemic-related issues to create gin and vodka with distinctively local characteristics. [Read More]
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Here is a collection of first-hand accounts by “hibakusha” atomic bomb survivors.
