A brewery in southern Japan that has traditionally produced sake and shochu is now developing gin to be added to its lineup, and it all began when the brewery started making high-concentration ethanol in 2020. There was a dire shortage of sanitizing solution in Japan at the time because of COVID-19, and the company used its shochu-making knowledge to meet the demand. Sometimes for lunch, the gin development team goes out to a café nearby. There, they enjoy good food and talk about gin!

Professional cellist Mr. Aso is just about to retire after spending 40 years playing for the Tokyo City Philharmonic Orchestra. For lunch, he has always brought bento that he packs. Now, it's important to note that he does not do any of the cooking, as his wife does that for him, but he greatly enjoys arranging the food in his bento box, even getting a kick out of sprinkling too many sesame seeds over everything and the particular way in which he closes the lid at the very end!