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Japan’s west coast will see all records shattered as Nihonbare rice will be sown in amounts that beat all historical demands and move on to greater highs.
Exports of older varieties of sake, according to Bloomberg, are at an all-time high, and rice growers are going back to old favorites. The sake export business is also at $80 million and growing.
“Supplyers are increasing acreage as Prime Minister Shinzo Abe target a fivefold increase in exports of sake, rice crackers and other products made from the grain to 60 billion yen by 2020.”
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Interestingly, experts and advisors a the Japan Sake and Shochu Makers Association note, “Sake producers have become evermore aware of the importance of rice quality, they approach this like wineries in France getting the best grapes.”
The rice that is getting sown again was a 1970s food favorite, the Nihonbare grain rice. It was fatally surpassed in popularity by a sweeter and stickier rice called the Koshihikari grain rice. But the smart brewer sticks with and prefers the dry-tasting sake that comes from the low protein count Nihonbare grain rice.
Experts agree that the high yield, temperature and typhoon resisting Nihonbare grain is rice-ing towards a comeback. Sake lovers will rejoice because exports are on the rise, but old-timey flavors that appeal to sake connoisseurs are coming back big time. Bottoms up!
summary:
Farmers in Japan Growing More Rice for Sake Export than Ever. Nihonbare grain which gives a special old-timey flavor is experiencing a comeback. Sake exports in Japan are expected to experience fivefold growth.
Image Credit: Washingtonian.com, Bloomberg, Sakesocial.com
