Key Facts
• August 29, 2025: Tasting event held at Kokara Bakery in Mishima City.
• Five third-year students from Numazu Commercial High School lead the project.
• Bread developed using rice flour, a byproduct of sake production.
• Rice flour noted for its high nutritional value but limited applications.
• Kokara Bakery’s Keichiro Yamada collaborated on bread prototypes.
• Students tested bread with sauces and rice flour-based recipes.
• Yamada praised the bread’s “moist and chewy” texture.
• Challenges include raising awareness for the new product.
• Group plans test sales in Mishima City.
• Project aims to preserve traditional sake-making culture.
Summary
A group of five third-year students from Numazu Commercial High School in Shizuoka Prefecture is developing bread designed to pair with sake, using rice flour derived from the sake production process. On August 29, 2025, a tasting event was held at Kokara Bakery in Mishima City, where bakery manager Keichiro Yamada collaborated with the students to create prototypes. The bread, praised for its moist and chewy texture, incorporates innovative ideas such as pairing with sauces and utilizing the rice flour itself. While the product has been well-received, challenges remain in promoting it to a wider audience. The students aim to address these issues through test sales in Mishima City, with the broader goal of supporting the preservation of traditional sake-making culture.
