Tadayasu Sawaki can see microbes as small, cartoonish creatures, from sake yeast to mold to anything living too small to spot with the naked eye, a gift that follows him to an agricultural university in Tokyo. Professor Keizou Itsuki notices the ability almost immediately and pulls Tadayasu into his lab, alongside his childhood friend Kei Yuuki and the older students Haruka Hasegawa and Aoi Mutou, where fermentation experiments turn into a crash course in the microbial life that runs through daily food and drink.