Finally caught up with the BBC Food Programme on sake of a couple of weeks ago. Very interesting, even though Sheila Dillon seemed way out of her depth when they talked about koji and the need to convert rice starches to sugar before the yeasts could get going. People said that the revival of sake in Japan began after the 2011 'quake, as young people found drinking sake from the most affected regions was a good way to support reconstruction of those regions. Sounds fascinating. Has that been documented, I wonder?