"crate bottles"

#6310618

30 December 2020

An Indonesian punk rocker works on a eco-friendly tumbler (drinking bottle) made of bamboo in Bogor, West Java, Indonesia on December 30, 2020.

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#6310620

30 December 2020

An Indonesian punk rocker works on a eco-friendly tumbler (drinking bottle) made of bamboo in Bogor, West Java, Indonesia on December 30, 2020.

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#6310622

30 December 2020

An Indonesian punk rocker works on a eco-friendly tumbler (drinking bottle) made of bamboo in Bogor, West Java, Indonesia on December 30, 2020.

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#6310624

30 December 2020

An Indonesian punk rocker works on a eco-friendly tumbler (drinking bottle) made of bamboo in Bogor, West Java, Indonesia on December 30, 2020.

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#6310626

30 December 2020

An Indonesian punk rocker works on a eco-friendly tumbler (drinking bottle) made of bamboo in Bogor, West Java, Indonesia on December 30, 2020.

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#6310628

30 December 2020

An Indonesian punk rocker works on a eco-friendly tumbler (drinking bottle) made of bamboo in Bogor, West Java, Indonesia on December 30, 2020.

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#5563808

20 March 2020

Indonesian therapist treats a patient suffering from backache using a form of cupping therapy which extracts blood from the patient, at his clinic in Tangerang, Banten on March 19, 2019. Cupping therapy is an ancient form of alternative medicine in which a therapist puts special cups on skin for a few minutes to create suction. People get it for many purposes, including to help with pain, inflammation, blood flow, relaxation and well-being, and as a type of deep-tissue massage.

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#5563818

20 March 2020

Indonesian therapist treats a patient suffering from backache using a form of cupping therapy which extracts blood from the patient, at his clinic in Tangerang, Banten on March 19, 2019. Cupping therapy is an ancient form of alternative medicine in which a therapist puts special cups on skin for a few minutes to create suction. People get it for many purposes, including to help with pain, inflammation, blood flow, relaxation and well-being, and as a type of deep-tissue massage.

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#5563820

20 March 2020

Indonesian therapist treats a patient suffering from backache using a form of cupping therapy which extracts blood from the patient, at his clinic in Tangerang, Banten on March 19, 2019. Cupping therapy is an ancient form of alternative medicine in which a therapist puts special cups on skin for a few minutes to create suction. People get it for many purposes, including to help with pain, inflammation, blood flow, relaxation and well-being, and as a type of deep-tissue massage.

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#4438828

31 May 2019

Master brewer of shochu are pouring the rice which will then come kneading the koji mold into steamed rice in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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#4438830

31 May 2019

Master brewer of shochu is working the most important part of the process, kneading the koji mold into steamed rice. Since handling the koij mold is vital to the quality of the liquor produced in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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#4438832

31 May 2019

Masters brewers of shochu is working the most important part of the process, kneading the koji mold into steamed rice. Since handling the koij mold is vital to the quality of the liquor produced in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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#4438834

31 May 2019

Ceramic pots for the realization of the Shochu in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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#4438836

31 May 2019

Ceramic pots for the realization of the Shochu in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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#4438838

31 May 2019

Master brewer of shochu is working the most important part of the process, kneading the koji mold into steamed rice. Since handling the koij mold is vital to the quality of the liquor produced in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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#4438840

31 May 2019

Ceramic pot for the realization of the Shochu in Miyazaki Prefecture, Japan. In Miyazaki, the first shochu-producing region in Japan, there are a variety of different methods of shochu production, from the largest maker of shochu in Japan producing a huge volume, to small artisanal distilleries preserving traditional techniques. Oura Shuzo was founded in 1909, and is a small family-run distillery that uses the traditional method of preparing shochu using ceramic pots. With an annual production volume of only 50,000 bottles, only small amounts are made each time, but by changing the type of sweet potato and yeast used, they create different flavors used to differentiate their product. As buying cheaply at high volumes became popular, their sales declined and they temporarily closed, but with the trend shifting to valuing unique shochu with added value made in small volumes, they began making shochu again. Oura Shuzo has found dedicated fans, particularly around the Tokyo area. Mr. Shin’ichi Oura (43), the fourth-generation owner, returned to take over the family business despite having been training as a Buddhist monk at Mt. Koya.

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