The film records the growth of four types of molds used for food fermentation, namely Rhizopus, Aspergillus niger, Aspergillus oryzae and Penicillium.
Captured by time-lapse supermacro photography, the growth of these molds is magical and charming, revealing a mysterious and gorgeous tiny world.
Rhizopus
Rhizopus is used to brew sweet rice wine, and make fermented bean curd.
Aspergillus niger
Aspergillus niger is used to produce citric acid, ferment sake and vinegar.
Aspergillus oryzae
Aspergillus oryzae is used to brew soy sauce, make chili bean sauce and tempeh.
Penicillium
Penicillium is used to produce penicillin, ripen and flavor cheese.
