Brewer’s alcohol is made from sugar-containing substances and starchy materials. Sugar canes and potatoes are used but they seem to be mostly grown in other countries from a perspective of price. Grains are also used and some of them are made from rice and sake lees. It is the case when breweries that are committed to materials make use of sake lees born in the process of sake brewing. This type of sake is called shochu made from sake lees, which is made by adding moromi to sake lees to create a fragrant and refreshing taste.
In these years, with a commitment just like sake breweries, brewer’s alcohol made from rice came to be distributed in the market. It certainly helps the fragrance of brewer’s alcohol to last longer and to inhibit the growth of harmful microbes in a way like general brewer’s alcohol, and they say it has a subtle taste of rice. This brewer’s alcohol made from rice grown in Japan is now sold under the name of K Shurui Genryo-yo Kokusanmai Alcohol 95% alcohol (brewer’s alcohol made from Japanese rice 95% alcohol), as part of promotion of brewer’s alcohol made from Japanese rice launched by Kokusanmai Alcohol Kyogikai (Japanese Rice Alcohol Council) founded in May, 2019. Just five months after the foundation, the number of affiliated companies surpassed 100 and has become 107 so far as the end of October 2019. The number really reflects its high level of interest.
Daiichi Alcohol Co., Ltd., a group company of Mercian Co., Ltd., which established the council is committed to using rice-derived substances as well as Yamadanishiki rice grown in Japan and also using Japanese rice for rice koji. So, it is wonderful to have breweries who are committed to rice as well as rice made in Japan and desire to create a fragrant, refreshing and light taste of sake, and to have sake lovers who desire to drink such sake.