When summer comes to mountainous Hida Takayama, the difference in night and day temperatures give birth to tasty vegetables, and the limpid streams gorged with melted mountain snow become home to Sweetfish and rainbow trout. Plenty of ingredients for the Kogawas to prepare the region's summertime culinary marvels that are known to be both delicious and invigorating. One key element of those recipes is actually a byproduct of sake brewing. Ready your chopsticks and join us to find out more!