In Makurazaki, Kagoshima Prefecture is a katsuobushi (dried bonito) craftsman whose products sell for around $300 USD a kilogram, the highest price ever seen on the market. 40-year-old Sezaki Yusuke creates a flavor that attracts 3-star restaurant chefs both from Japan and around the world. Sezaki crafts the highest-quality Hongarebushi, following time-honored Japanese traditions. After nearly 6 months concentrating their umami flavor, his katsuobushi take on a jewel-like luster, and yield a broth that immensely magnifies the appeal of fellow ingredients. However, Sezaki once thought of leaving this job, unable to face his own weakness. We look at his story of hesitation and growth, as he pursues ever-greater heights.

Who knew Japanese wine could be this good? A master sommelier describes it as having "an elegant acidity and fruitiness. Later you get a slow rush of umami." Explore the secrets of a Japanese wine served on international first-class flights. It's made by sumo fan and single mother Saito Mayu, who's braced to tackle the world. We follow her small winery in Koshu, Yamanashi Prefecture from summer to winter. Discover why its wine is taking the world by storm.

Sought for their beauty, the finest Japanese swords of the modern age are in constant demand, selling for millions of yen. These swords are made by Yoshihara Yoshindo (78), the greatest modern-day swordsmith. Using techniques passed down for over 1,000 years, he turns steel into the most extraordinary treasures. We follow the 4 months it takes to create a sword, from its beginning as a clump of steel known as Tamahagane, to its magical transformation into a distinguished blade. Overcoming the death of his son -- his successor -- and illness of his own, Yoshihara continues to pursue ever greater heights. What conviction drives his way of life?