As temperatures rise, Japan’s sake rice is feeling the heat
Scorching summers are changing the way sake rice performs in the brewery. Are new heat-resistant breeds the answer?
Yamada Nishiki, or "the king of sake rice," accounts for nearly 40% of Japan's sake rice production. However, due to climate change, brewers across the nation, including in Hyogo Prefecture - the birthplace of Yamada Nishiki - are questioning the future of this revered cultivar. Along with other popular varieties, the rice is suffering under the heat.
Yoichiro Yamana, a 12th-generation owner of the three-century-old Yamana Shuzo in Tamba, Hyogo Prefecture, explains via email that "the biggest challenge is that the rice quality has changed." Compared to the past, the rice is now more prone to dissolving, altering the flavor of the sake. Despite the challenges, Yamana remains committed to preserving the tradition, stating that "we must adapt to the changing climate to continue producing this beloved rice."
Written by urgent.news from Japan Times's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
