Dewazakura (Yamagata) collaborated with a local agricultural cooperative to ferment rice bran produced during polishing and sake lees left over after brewing and use them as fertiliser for almost 6000 square metres of fields growing the prefecture’s famous Tsuyahime table rice. They hope for yields of around 3 tons, and for the resulting sake to push the discussion around rice from price and quantity to quality and recognition for farmers.
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(NHK News Web, 23 May 2025, Japanese, text with video)
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