the first stop is the room where koji is cultured.t's a type of yeast that is used to ferment rice. >> translator: try putting it in your mouth. your mouth should be filled with a sweetness reminiscent of chestnuts. >> reporter: next the group enters the space where the sake itself is made. the facility has all the latest equipment, but it still relies on experts and experienced people. >> it's beautiful. i love it. so excited. >> reporter: finally, the visitors checked out the water. sullivan believes it's the most important element. the company draws water from a mountain spring filled with melted snow. nature, snow and water collaborate to give it its one of a kind taste. sullivan says cuisines are an important element of local histories and cultures and food is linked to climate. >> translator: how is it? >> i enjoy it, yeah. absolutely. it's delicious. it's great. and it's great to have it here. what better place? >> i'm very very happy to be able to bring these participants here and to have dinner with the local food is a final