Synopsis
Professor Itsuki’s Fermentation Cellar is finally operational, turning the laboratory into a hub of activity. Tadayasu uses his ability to interact directly with microbes to assist the students as they master the art of fermentation. Together, the group works to craft traditional condiments like sake and soy sauce. Through the study of these ancient processes, the students uncover the unique properties of various microorganisms while refining their scientific techniques.
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