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Synopsis

The new season picks up directly after the previous installment. Professor Itsuki has finished preparing a fermentation cellar and research workspace, and a diverse group of students gathers to carry out fermentation projects. They are assisted by Sawaki Tadayasu, who possesses an uncommon talent for perceiving and interacting with microorganisms. Together the team undertakes the production and study of traditional fermented foods and beverages, including soy sauce and sake, within the laboratory setting.