Japanese farmers often use a unique method to make their beef more tender and flavorful - they rub Japanese rice wine into the cows' skin. This traditional practice, known as "sake massage," has been around for centuries and is believed to help break down the tough muscle fibers in the meat, resulting in a more tender and juicy steak.

The alcoholic drink used in the massage process is sake, a type of rice wine that is popular in Japan. Sake is made from fermented rice and has a mild, slightly sweet flavor. When rubbed into the cows' skin, the enzymes in the sake help to tenderize the meat, making it more enjoyable to eat.

Not only does sake massage improve the texture of the beef, but it also adds a unique flavor to the meat. The rice wine imparts a subtle sweetness and depth of flavor that enhances the overall taste of the steak. It is a method that is both practical and delicious, making it a favorite among Japanese farmers.

If you are interested in learning more about sake massage and its effects on beef, there are several resources available online. The Japan Times has an informative article that delves into the history and benefits of this traditional practice. For a more in-depth look at the process and its impact on beef quality, you can visit Fine Dining Lovers for a detailed recipe and step-by-step guide.

Next time you enjoy a tender and flavorful steak, remember the Japanese farmers who use sake massage to enhance the quality of their beef. It is a fascinating practice that highlights the ingenuity and creativity of food producers around the world.

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