Breweries have traditionally sourced sake rice from all over Japan. This common practice is now changing. According to a sake brewery in Harima, more breweries grow rice themselves. He says, “the current production practice does not harness regional features. If you wish to focus on regional characteristics, it makes sense to produce rice and brew sake from it.” Locally brewed sake from locally grown rice might soon be our new norm.
Atsushi Nagoya (ten)