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
Morohaku was the clear sake of medieval Nara temples, named for using polished white rice both for the koji and for the steamed rice added to the mash. It was started with a lactic seed mash, built up in stages and pasteurised by heating, steps that became the core of later sake brewing. The steps here are a historical outline; the figures from modern practice are given as labelled facts, not as steps.
| Polished rice for the koji | [nrib2011] |
| Polished rice, steamed, for the mash | The NRIB guide says earlier brewers polished only the koji rice[nrib2011] |
| Koji (Aspergillus oryzae grown on steamed rice) | [nrib2011] |
| Water | [nrib2011] |
| Starter | bodaimoto seed mash (water soured by lactic acid bacteria, then yeast) with koji |
What changes: Both the koji rice and the main rice are polished white
Using polished rice for both is what "morohaku" means; katahaku polished only one of them. Output: white rice for koji and for the mash.
Microbes at work in this step
Not documented for this step.
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
Morohaku was the clear sake of medieval Nara temples, named for using polished white rice both for the koji and for the steamed rice added to the mash. It was started with a lactic seed mash, built up in stages and pasteurised by heating, steps that became the core of later sake brewing. The steps here are a historical outline; the figures from modern practice are given as labelled facts, not as steps. Aspergillus oryzae (koji mould), grown on steamed rice, as in sake brewing today and Sake yeast, which makes the alcohol from the sugar the koji produces, as in sake brewing today do most of the fermenting.
The NRIB guide says earlier sake used polished rice only for the koji. Morohaku polished both the koji rice and the mash rice, and the Nara temples added a lactic seed mash, staged additions and heat pasteurisation.
The seed mash is a lactic acid fermentation, and the NRIB guide says lactic acid inhibits microbial contamination while the yeast grows. In the Nara bodaimoto studied in 2002 the soaking water fell to pH 4 or below and the general bacterial count dropped. Heating the pressed sake at 60°–65°C (hi-ire) sterilises it and inactivates enzymes that would otherwise change its sweetness and aroma (NRIB, modern practice).
Hazards the sources name: Contaminating microbes in the open seed mash, held back by lactic acid (NRIB); in the modern Nara bodaimoto soaking water the lactic acid bacteria drove the pH below 4 and cut the general bacterial count.
Every number is labelled with how it is known. How this atlas is made
The NRIB guide says that in the 12th to 15th centuries sake was brewed at shrines and temples, which developed the lactic seed mash, staged additions and morohaku. Diaries of Buddhist priests in the 15th and 16th centuries record hi-ire of morohaku, and 1,500 L vats let specialist brewers take over in the 16th century. Japanese Wikipedia says Shōryaku-ji in Nara perfected morohaku, three-stage mashing, bodaimoto and hi-ire in the Muromachi period, and Nakatani (2020) writes that it appears to have been a large sake works whose sake was shipped from a river port.
