Fascinating. I see what you're saying: these thick pieces of wood, perpetually saturated for decades but open to the air on one side, with the gas diffusion th

Fascinating. I see what you're saying: these thick pieces of wood, perpetually saturated for decades but open to the air on one side, with the gas diffusion that entails, are possibly homes to whole ecosystems. A world of microflora in each plank, and probably very complex chemical dynamics between the wood walls and the stuff inside. I think the article said there are differences in taste even between the different barrels. Also that Kikkoman was unable to replicate the process. Makes perfect sense now. That thing you said about the brewery trying to transfer their microbiome to a new facility -- I've heard something similar about sourdough bakeries: that each is colonized by a unique population of bugs that results in a unique character of bread. It's a wild, wonderful idea to me. Thank you for your comment; I learn so much here.