Iwan wrote:Knowing that the distillery is only 80km away from Fukushima...
I don't have great faith in governement controll and information in this matter so I'm curious how other people think about this. I'm also wondering if they used local barley last year that was used for the Nikka Miyagikyo malt or does the distillery buy their barley from industrial suppliers?
I wonder how many people worried about drinking Scottish whisky ten years after Chernobyl ?
Chernobyl is a hell of a lot farther from Scottland than any distillery in Japan is from Fukashima. I also doubt they had nearly as much in terms of radioactive particle accumulation in Scottland from Chernobyl than the surrounding area's surrounding fukashima.
Before I actually answer this question, I am wondering if someone could answer what percentage of accumulated Radioactive Isotopes would make it through the distillation process into the distillate? And even then you have the half life working on your side with the aging process.
I drink quite a bit of tea, including Japanese greens. While I restricted from what regions I got got Japanese Tea from this past year, the government did a good job testing food products, and banning there sale if it was above the legal limit. (For reference Japan has some of the lowest, if not the lowest limits for radiation in food products). What also goes with the question I asked, is I know in tea, even if the leaves had a certain quantity, the actually amount making it into the tea was a fraction of the content in the leaves. I do not see why making it from grain to wort would be much different, as some of the isotopes are going to be stuck in the grain irregardless of how long is stays in the liquid.
Not to mention with the whisky making process it would need to make it through the distillation process which in my understanding helps remove many impurities.