Japanese sake manufacturing company, Tsuchida Sake Brewery, plans to establish a production plant in the Himalayan Kingdom of Bhutan.
According to the company’s sixth-generation owner, Yuji Tsuchida, the sake brewery uses traditional techniques since the modern brewing methods use lactic acid bacteria or yeast, resulting in a similar taste of sake.
Tsuchida Sake Brewery produces sake employing the traditional ‘kimito method.’
- Besides producing rice, Bhutan makes “chhaang,” a brewed rice liquor, for private consumption.
- Japanese brewing methods could be valuable to Bhutan in creating a product for export.
The announcement came during the “Japan-Bhutan Food Culture Exchange Symposium” hosted by the Japanese Embassy in India and attended by representatives of the Bhutanese government and the Economic Minister of the Japanese Embassy in India.
