Japanese rice farmers jump onto burgeoning whisky bandwagon
They are planting barley - used to make malt for whisky production - after their rice and buckwheat harvests
Tokyo
JAPAN'S burgeoning whisky business is driving rice farmer Hiroshi Tsubouchi to hit the booze.
With domestic rice consumption sliding, Mr Tsubouchi, 36, said that he is getting on the whisky bandwagon - or, at least, switching to the barley used to make it. With Japanese whiskies ranking among the best - and most expensive - in the world, the profits of the local distillery industry are beginning to flow to the country's farmers.
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