Food production

Food production

10.07.2025, Tartu. Orkla Eesti AS is Estoniaâs leading food producer. The Põltsamaa factory, with roots dating back to 1920, specializes in non-alcoholic beverages, preserves, sauces, ready meals, mustards, jams, and more . Photo Mailis Vahenurm, Tartu Postimees

Food production

Food production

10.07.2025, Tartu. Orkla Eesti AS is Estoniaâs leading food producer. The Põltsamaa factory, with roots dating back to 1920, specializes in non-alcoholic beverages, preserves, sauces, ready meals, mustards, jams, and more . Photo Mailis Vahenurm, Tartu Postimees

Food production

Food production

10.07.2025, Tartu. Orkla Eesti AS is Estoniaâs leading food producer. The Põltsamaa factory, with roots dating back to 1920, specializes in non-alcoholic beverages, preserves, sauces, ready meals, mustards, jams, and more . Photo Mailis Vahenurm, Tartu Postimees

Food production

Food production

10.07.2025, Tartu. Orkla Eesti AS is Estoniaâs leading food producer. The Põltsamaa factory, with roots dating back to 1920, specializes in non-alcoholic beverages, preserves, sauces, ready meals, mustards, jams, and more . Photo Mailis Vahenurm, Tartu Postimees

Food production

Food production

10.07.2025, Tartu. Orkla Eesti AS is Estoniaâs leading food producer. The Põltsamaa factory, with roots dating back to 1920, specializes in non-alcoholic beverages, preserves, sauces, ready meals, mustards, jams, and more . Photo Mailis Vahenurm, Tartu Postimees

Food production

Food production

10.07.2025, Tartu. Orkla Eesti AS is Estoniaâs leading food producer. The Põltsamaa factory, with roots dating back to 1920, specializes in non-alcoholic beverages, preserves, sauces, ready meals, mustards, jams, and more . Photo Mailis Vahenurm, Tartu Postimees

Food production

Food production

10.07.2025, Tartu. Orkla Eesti AS is Estoniaâs leading food producer. The Põltsamaa factory, with roots dating back to 1920, specializes in non-alcoholic beverages, preserves, sauces, ready meals, mustards, jams, and more . Photo Mailis Vahenurm, Tartu Postimees

Food production

Food production

10.07.2025, Tartu. Orkla Eesti AS is Estoniaâs leading food producer. The Põltsamaa factory, with roots dating back to 1920, specializes in non-alcoholic beverages, preserves, sauces, ready meals, mustards, jams, and more . Photo Mailis Vahenurm, Tartu Postimees

Food production

Food production

10.07.2025, Tartu. Orkla Eesti AS is Estoniaâs leading food producer. The Põltsamaa factory, with roots dating back to 1920, specializes in non-alcoholic beverages, preserves, sauces, ready meals, mustards, jams, and more . Photo Mailis Vahenurm, Tartu Postimees

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

French Wine and Liquor in NYC - USA

French Wine and Liquor in NYC - USA

French wines and liquors on display inside a warehouse in NYC, USA on March 14, 2025. Wine and spirits industry fears Trump's 200% tariff on European alcoholic beverages. Photo by Charles Guerin/ABACAPRESS.COM

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

A flower basket marking the 220th anniversary of the establishment at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

Samples of fresh sake are pictured at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational, Scie

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

Trademarks of Jozan Brewery are pictured at the reception area of the brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

Cleaned rice is steamed at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational, Scientific and

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

Shinpei Tokoyama waits for moromi to flow into the filter at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Na

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

Fermenting moromi is pictured at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational, Scientifi

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

A worker seals a bottle of sake at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational, Scienti

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

A worker examines samples of fresh sake at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational,

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

A worker stirs the mixture of steamed rice, koji, water and Shubo at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The U

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

Bags of locally produced rice, a raw material for sake-making, is seen at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world.

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

Workers weigh steamed rice at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world. The United Nations Educational, Scientific a

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

Shinpei Tokoyama (L) and workers spread steamed rice mixed with koji mold at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the worl

Sake Making At Jozan Brewery In Fukui - Japan

Sake Making At Jozan Brewery In Fukui - Japan

Shinpei Tokoyama (2nd L) and workers spread koji mold over steamed rice at Jozan Brewery in Fukui. Japanese alcoholic beverages, including sake (nihonshu), shochu and awamori, are made from grains and water. Craftspeople use koji mold to convert the starch in the ingredients into sugar, and oversee the process to make sure the mold grows in optimal conditions. Jozan, a brewery located in Fukui Prefecture, a region renowned for its high-quality rice, has upheld traditional sake-making for over 220 years. Led by Shinpei Tokoyama, the brewery exemplifies its ongoing efforts in coping with challenges in modern era while preserving traditional craftsmanship. With modern techniques, Jozan has realized a meticulous control over the brewing process, ensuring the consistency of product quality without compromising the essence of traditional making methods. In 2017, Jozan also renovated its brewing space, combining functionality with modern design to accommodate both production needs and visitors from around the world.

Suntory Whisky “Bimi Quality” press conference

Suntory Whisky “Bimi Quality” press conference

Suntory Whiskey held a press conference for Whiskey Day. Photo shows a Kaku bottle and a Kaku highball.=October 8,2024,Tokyo

Suntory Whisky “Bimi Quality” press conference

Suntory Whisky “Bimi Quality” press conference

Suntory Whiskey held a press conference for Whiskey Day. Photo shows (from right to left) Hakushu, Kakubotto, and Yamazaki.=October 8,2024,Tokyo

Suntory Whisky “Bimi Quality” press conference

Suntory Whisky “Bimi Quality” press conference

Suntory Whiskey held a press conference for Whiskey Day. Photo shows Masanori Morimoto, Managing Executive Officer and General Manager of Spirits Division.=October 8,2024,Tokyo

Suntory Whisky “Bimi Quality” press conference

Suntory Whisky “Bimi Quality” press conference

Suntory Whiskey held a press conference for Whiskey Day. Photo shows a Kaku bottle and a Kaku highball.=October 8,2024,Tokyo

Suntory Whisky “Bimi Quality” press conference

Suntory Whisky “Bimi Quality” press conference

Suntory Whiskey held a press conference for Whiskey Day. Photo shows Kaku bottle.=October 8,2024,Tokyo

Suntory Whisky “Bimi Quality” press conference

Suntory Whisky “Bimi Quality” press conference

Suntory Whiskey held a press conference for Whiskey Day. Photo shows (from right to left) Hakushu, Kakubotto, and Yamazaki.=October 8,2024,Tokyo

Suntory Whisky “Bimi Quality” press conference

Suntory Whisky “Bimi Quality” press conference

Suntory Whiskey held a press conference for Whiskey Day. Photo shows Masaki Morimoto, Managing Executive Officer and General Manager of Spirits Division.=October 8,2024,Tokyo

Suntory Whisky “Bimi Quality” press conference

Suntory Whisky “Bimi Quality” press conference

Suntory Whiskey held a press conference for Whiskey Day. Photo shows Masaki Morimoto, Managing Executive Officer and General Manager of Spirits Division.=October 8,2024,Tokyo

Suntory Whisky “Bimi Quality” press conference

Suntory Whisky “Bimi Quality” press conference

Suntory Whiskey held a press conference for Whiskey Day. Photo shows Yoshio Myojo, General Manager of the Blender Office.=October 8,2024,Tokyo

Türkiye's annual inflation nears 70 pct in April

STORY: Türkiye's annual inflation nears 70 pct in April SHOOTING TIME: Earlier footage DATELINE: May 4, 2024 LENGTH: 00:01:27 LOCATION: Ankara CATEGORY: ECONOMY SHOTLIST: 1. various of people shopping in a bazaar in Türkiye (April 20, 2024) (courtesy of ihlas news agency) 2. various of tourists at a hotel in Türkiye (April 5, 2024) 3. various of people at cafes and restaurants in Türkiye (April 29, 2024) 4. various of people at an intercity bus terminal in Türkiye (July 19, 2023) (courtesy of ihlas news agency) STORYLINE: Türkiye's annual inflation rate rose to 69.8 percent in April, the highest in one and a half years, according to official data released on Friday. The annual consumer inflation continued to rise, mainly due to the increase in service prices. According to data released by the Turkish Statistical Institute, the monthly consumer price index increased by 3.18 percent in April. Alcoholic beverages and tobacco saw the highest price increase of 9.56 percent in the month, followed by