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 Kumamoto
Kome-jochu is a single-distilled Japanese spirit made only from rice. Rice koji, water and yeast ferment first; steamed rice (or more koji) and water are added for a second mash, which is distilled once in a pot still. The best-known kind, Kuma shochu, comes from the cold Kuma basin of Kumamoto, where the Kuma indication has protected it since 1995. Made in 6 steps over 42 h. The longest step, make rice koji, takes 42 h (Okutsu K. 2023) and runs at 40 °C → 30 °C (Hayashi K 2021). Aspergillus luchuensis mut. kawachii (white koji) or A. luchuensis (black koji), which make the enzymes and citric acid and Saccharomyces cerevisiae shochu yeast do most of the fermenting.
| Main step | 42 hReported[alic2023] | Make rice koji |
|---|---|---|
| Temperature | 40 °C → 30 °CReported[hayashi2021] | Make rice koji |
| Rice grown in Japan · The only grain allowed for the Kuma indication[nta-kuma] |
| Rice koji from Japanese rice · The only koji allowed for the Kuma indication[nta-kuma] |
| Water from Kuma district or Hitoyoshi city · Soft water of the Kuma river system[nta-kuma] |
| Shochu yeast[kumamoto-assoc] |
| Starter: koji (white or black koji, Aspergillus luchuensis) with shochu yeast |
Total time across the recorded steps: 42 h
What changes: Washed, soaked rice is steamed in a large basket
Output: steamed rice.
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
Steamed rice replaces sweet potato in the second mash, so the whole spirit comes from rice. For Kuma, both grain and koji must be Japanese rice and the water must come from the Kuma basin.
No safety limits specific to rice shochu were found. Japanese law caps pot-still (honkaku) shochu at 45 % alcohol.
Every number is labelled with how it is known. How this atlas is made
The Kuma specification says the isolated Kuma basin grew plenty of rice and kept making rice shochu even when famine limited rice spirits elsewhere, and that rare visitors spread its name. Kuma was designated a geographical indication on 30 June 1995.
