True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Alcoholic drinks from Japan
Kuchikamizake was a ritual rice drink made by chewing rice, so saliva turned its starch into sugar before wild microbes fermented it. Its descendant, miki, is still made for festivals in Okinawa and Amami, now sweetened by the enzymes of raw sweet potato instead of saliva. Fresh miki is a sweet, sour lactic drink with almost no alcohol. Made in 5 steps over 3 months – 3.1 months. The longest step, keep it, cold or warm, takes 3 months (常盤豊 2009) and runs at 5 °C (常盤豊 2009). Lactic acid bacteria, including an alkaliphilic lactic bacterium and Alkaliphilic or alkali-tolerant yeasts do most of the fermenting.
| Main step | 3 monthsMeasured[okinawa2009] | Keep it, cold or warm |
|---|---|---|
| Temperature | 5 °CMeasured[okinawa2009] | Keep it, cold or warm |
| Acidity | pH 3.8–4Measured[okinawa2009] | Ferment overnight in a cool place |
| Rice, cooked to a thin porridge · Unjami festival miki, Shioya Bay, Okinawa[okinawa2009] | |
| Sweet potato, peeled and shredded[okinawa2009] | |
| 0.75 kg | Washed raw rice · Mixed into the warm porridge[okinawa2009] |
| Sugar · Added the next morning[okinawa2009] | |
| Amami home recipe: rice flour, white sugar, grated raw sweet potato juice and water[maff-miki] | |
| Starter | spontaneous: saliva (ancient) or raw sweet potato (miki) for sugar, then wild lactic bacteria and yeasts |
Total time across the recorded steps: 3 months – 3.1 months
What changes: Chewed rice goes into the vessel, and saliva starts turning its starch into sugar
Young women chewed rice two or three times and mixed it in. Chewed-rice sake was the main ritual miki in the Ryukyu islands around the 14th and 15th centuries. Output: sweet chewed rice.
Microbes at work in this step
saliva amylase turns starch into sugar
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Here the sugar comes from saliva (in the ancient chewed form) or raw sweet potato (in miki), not from koji or malt. Fresh miki is a lactic drink drunk within days. The Okinawan shrine miki also holds many alkaliphilic microbes, probably from seawater, unlike the commercial Amami and Ishigaki miki.
Every number is labelled with how it is known. How this atlas is made
In the Ryukyu islands, chewed-rice sake was the main festival miki around the 14th and 15th centuries, even when distilled spirit was known. By the 18th century awamori was widely used in rituals too, but chewed sake and home-made miki were still offered. The Amami method appears in Nagoya Sagenta's Nanto Zatsuwa from the end of the Edo period.
