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	<title>Mukune International Sake Brewing Program &#187; Session 3</title>
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	<description>Daimon Sake Brewery - Osaka, Japan</description>
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		<title>The Brewers</title>
		<link>http://www.mukune.com/internship/?p=632</link>
		<comments>http://www.mukune.com/internship/?p=632#comments</comments>
		<pubDate>Tue, 31 Mar 2009 02:08:43 +0000</pubDate>
		<dc:creator>melinda.j</dc:creator>
				<category><![CDATA[Session 3]]></category>
		<category><![CDATA[staff]]></category>

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		<description><![CDATA[
Uei-san
Under his white cap, Ryosuke Uei’s floppy black hair falls thickly over his ears. He has the tiny wrinkles around his eyes of a young man who laughs a lot. As kashira, the brew master’s right-hand man, he oversees the daily activities around the brewery and performs tests to check the progress of the moromi. [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Last day</title>
		<link>http://www.mukune.com/internship/?p=618</link>
		<comments>http://www.mukune.com/internship/?p=618#comments</comments>
		<pubDate>Sun, 29 Mar 2009 05:22:48 +0000</pubDate>
		<dc:creator>greg19</dc:creator>
				<category><![CDATA[Session 3]]></category>

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		<description><![CDATA[The week has come and gone so quickly, but much has been learned (and eaten and drank!).  It was a fantastic week, as simple as that.  I thought I would make one last post to share a few more photos, and also to leave behind a Vinod (session 2)-inspired and requested haiku.
The summer&#8217;s rice crop
Feeds winters [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Sake and Media Riches</title>
		<link>http://www.mukune.com/internship/?p=602</link>
		<comments>http://www.mukune.com/internship/?p=602#comments</comments>
		<pubDate>Sat, 28 Mar 2009 23:11:37 +0000</pubDate>
		<dc:creator>PatriciaYarrow</dc:creator>
				<category><![CDATA[Session 3]]></category>

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		<description><![CDATA[
Media rich, that’s been this week.

__cherry pontocho
 My new tiny laptop, an Asus Eee PC for fingers held close typing. Worked fine. Downloaded all my photos. Oscari took almost 1,000. 
 __daimon stirs moromi


Wireless in the kitchen and dinning room worked flawlessly. I still had to connect my little laptop to the wall because of [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Saturday Wrap-up and Advice</title>
		<link>http://www.mukune.com/internship/?p=596</link>
		<comments>http://www.mukune.com/internship/?p=596#comments</comments>
		<pubDate>Sat, 28 Mar 2009 21:48:18 +0000</pubDate>
		<dc:creator>PatriciaYarrow</dc:creator>
				<category><![CDATA[Session 3]]></category>

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		<description><![CDATA[The work is done. We’re all wrapping it up here. I’ve given my meishi to the three kurobito: Arai, Daimon (the other one), Makine, and “Kashira” Uea. The women who run the Mukune Tei restaurant are setting up our farewell dinner in the next room. Even the sumo bashoo is in its final momentum, and [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Make it, taste it, love it</title>
		<link>http://www.mukune.com/internship/?p=584</link>
		<comments>http://www.mukune.com/internship/?p=584#comments</comments>
		<pubDate>Sat, 28 Mar 2009 08:42:59 +0000</pubDate>
		<dc:creator>oskari.hamalainen</dc:creator>
				<category><![CDATA[Session 3]]></category>

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		<description><![CDATA[
The work is done, at least for us interns. Today we added koji and rice to the patch for the third time, and left it to slowly ferment over the next 5 weeks. We pressed an earlier patch, tasted fresh sake from Yabuta (press) and finally packed deliciously bitter sake kasu (lees). Now it’s time [...]]]></description>
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		<title>_How to Recognize Mukune&#8217;s Back Entrance_</title>
		<link>http://www.mukune.com/internship/?p=560</link>
		<comments>http://www.mukune.com/internship/?p=560#comments</comments>
		<pubDate>Sat, 28 Mar 2009 04:12:00 +0000</pubDate>
		<dc:creator>PatriciaYarrow</dc:creator>
				<category><![CDATA[Session 3]]></category>

		<guid isPermaLink="false">http://www.mukune.com/internship/?p=560</guid>
		<description><![CDATA[NEW INTERNS: Mukune has two entrances. Here is how to get to the  URAMON or TSUYOUMON, which is really for business visitors and cargo delivery. When you first arrive though, the SEIMON, or official entrance, is the most beautiful and aesthetic, especially for your first impression of the shuzo. If you arrive at the Kawachi-Iwafuni [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Getting a Feel for Rice</title>
		<link>http://www.mukune.com/internship/?p=557</link>
		<comments>http://www.mukune.com/internship/?p=557#comments</comments>
		<pubDate>Sat, 28 Mar 2009 02:56:44 +0000</pubDate>
		<dc:creator>melinda.j</dc:creator>
				<category><![CDATA[Session 3]]></category>
		<category><![CDATA[koji]]></category>
		<category><![CDATA[rice]]></category>

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		<description><![CDATA[I&#8217;ve come to understand what my fellow intern Harris Salat meant when he said that he&#8217;s enjoying the feeling of working with rice. The tactile range is tremendous, from the cool silkiness of just-washed sakamai to the prickly hardness of rice straight from the cooling machine.
After a couple of days of working with the koji [...]]]></description>
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		<title>Sake Flats</title>
		<link>http://www.mukune.com/internship/?p=547</link>
		<comments>http://www.mukune.com/internship/?p=547#comments</comments>
		<pubDate>Fri, 27 Mar 2009 09:48:01 +0000</pubDate>
		<dc:creator>PatriciaYarrow</dc:creator>
				<category><![CDATA[Session 3]]></category>
		<category><![CDATA[bottles]]></category>
		<category><![CDATA[nets]]></category>
		<category><![CDATA[white]]></category>

		<guid isPermaLink="false">http://www.mukune.com/internship/?p=547</guid>
		<description><![CDATA[Looking around the shuzo, at first it seems cold and a little sterile. Closer inspection shows eerie shapes, spooky shadows, and amusing juxtapositions that can only come from layers of use ande living in a space. The flats used by Daimon Ni-ban, a specialist in rice polishing and also the mover of flats&#8230;
.
Outdoors, rows of [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>SHORT videos-bottle labeling</title>
		<link>http://www.mukune.com/internship/?p=528</link>
		<comments>http://www.mukune.com/internship/?p=528#comments</comments>
		<pubDate>Fri, 27 Mar 2009 08:20:44 +0000</pubDate>
		<dc:creator>PatriciaYarrow</dc:creator>
				<category><![CDATA[Session 3]]></category>
		<category><![CDATA[labels process]]></category>

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		<description><![CDATA[4 videos of choreographic labeling]]></description>
		<wfw:commentRss>http://www.mukune.com/internship/?feed=rss2&amp;p=528</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Hand-crafted, well-rested.</title>
		<link>http://www.mukune.com/internship/?p=505</link>
		<comments>http://www.mukune.com/internship/?p=505#comments</comments>
		<pubDate>Thu, 26 Mar 2009 16:23:23 +0000</pubDate>
		<dc:creator>greg19</dc:creator>
				<category><![CDATA[Session 3]]></category>

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		<description><![CDATA[We are getting &#8220;hands-on&#8221; experience making saké (nihonshu 日本酒) here at the Daimon shuzo (酒造), and many of the steps are done in a way that would be recognizable by brewers of centuries ago.  However, the  far reaching arms of the industrial revolution have not left sake production untouched.  It is now possible to automate the process [...]]]></description>
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		<slash:comments>0</slash:comments>
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