"In the current sake industry, local breweries mainly polish off 50 to 60 percent of the rice grains to produce their flagship products," said Kenjiro Makino, managing director of Makino Brewery Inc. He said such products lack individuality and diversity. "They polish rice too much. Delicious sake can be made without polishing," he said. [...] The quality of sake is different each year. Makino's award-winning sake produced in 2020 had a comfortable aroma and a soft and rich flavor, but the sake produced in 2021 boasted a gorgeous aroma and a light flavor, he said. "'Koji' malted rice and the way rice is washed are crucial in sake brewing," he said. "Techniques are evolving with each passing day, and what consumers want is also changing. We have been making all kinds of efforts without fear of failure." Rice grains are polished to remove undesired components for sake brewing. But Makino feels that the more the rice is polished, the more unnatural it becomes. The brewery aims to make its main products with rice grains that have 10 to 30 percent of them polished off.
Haha, likewise -- and this is definitely the most important thing. 🍶On a more personal level: our household consumption is definitely on the rise.
Yes, they are, and there's certainly a lot more sake being enjoyed around the world these days than even a few years ago -- which is a good thing in my book.musicisgood said:Isn't exports of sake on the rise ?
[...] always experimenting with new things to reach out to younger people and those who may not be as sake-savvy.
It's not known why moderate drinkers tend to be more healthy than nondrinkers, Aragam said. But the Biobank study did not ask why people drank or abstained. Instead, it attempted to tease apart the effects of alcohol on the heart from the effects of other habits, behaviors and characteristics. To do that, the researchers used a method called Mendelian randomization. Researchers have found genetic variants that predispose a person to heavier or lighter drinking. Because the variants are distributed randomly in a population, they can serve in a study as the equivalent of randomly assigning people to abstain or to drink at varying levels. Researchers can ask if those with variants that are linked to greater alcohol consumption have more heart disease and high blood pressure than those with variants linked to lower consumption. The investigators' statistical analysis showed an exponential curve of risk with the gene variants that suggest they drink more. The risks of heart disease and high blood pressure started slowly as the number of drinks increased, but they quickly gained steam, soaring as people got into the abusive drinking range of 21 or more drinks a week.