Brown Rice Coffee

Brown Rice Coffee is brown rice that has been deeply roasted to draw out a unique coffee flavor. Only a slow and careful far-infrared roasting method produces Brown Rice Coffee. Eating 'kuroyaki', or charred natural produce, has long been considered a valuable folk-remedy in Japan. The deep brown or black hues are created through a highly effective, oxygen deprived roasting method. The age old name 'genshin', meaning 'kuroyaki brown rice', shows a historical significance and longevity of the product. Brown rice is of course already highly nutritional, however, with Kuroyaki, polyphenol and a range of minerals are released, providing core warmth to the body, as well as absorption properties that naturally cleanse the body.

A gentle, caffeine-free beverage made from 100% brown rice

Brown Rice Coffee has distinct aromatic and sweetness characteristics. A unique deeply roasted, refreshingly bitter aroma and flavor is well complemented by the release of the rice's natural, subtle sweetness. These characteristics can only be produced by very slowly and carefully heating the rice. The hint of sweetness is reminiscent of that experienced when rice is chewed well and enjoyed properly.

Another important characteristic of Brown Rice Coffee is that it is caffeine-free. It may be called 'coffee', but as it is made from only rice, it is totally caffeine-free. Caffeine is useful to some degree as a stimulant and for its diuretic effect, however, excessive consumption can cause stomach pains and autonomic nervous system problems, not to mention sleep issues. Therefore, Brown Rice Coffee can be safely enjoyed before bed, and even by children. It is well-known that caffeine is not ideal during a pregnancy or while breast-feeding, but nevertheless, some find it disappointing not to be able to enjoy a nice cup of coffee when taking a break or after dinner. Thankfully, caffeine-free Brown Rice Coffee is available as a healthy alternative.

Brown Rice Coffee and Macrobiotics

Macrobiotics is a dietary approach aimed at improving one's health through the harmonious balance of 'yin and yang' elements of food, and its core principles apply to both ingredients and cooking methods.

t is believed that 'yin' foods help cool the body, whereas 'yang' foods provide core warmth. In summer, for example, 'yin' cucumber and eggplant offer the body cooling effects, whilst in winter 'yang' gobo offers internal warmth. Japanese radish is considered 'yin' when eaten raw, but 'yang' if boiled. Thanks to the wonders of Mother Nature the majority of cooling 'yin' fresh produce is available for the hot summer months, while warming 'yang' fresh produce is ready for the long, cold winter.

These Macrobiotic principles of 'yin and yang' apply not only to food, but to drinks too. Beverages that contain caffeine or other things that are seen as either a stimulant or an irritant to the body, such as those found in coffee, green tea, English tea and juice, are considered to be on the 'yin' side, whilst coarse tea and Brown Rice Tea, both of which contain very little caffeine, are on the 'yang' side. Caffeine-free Brown Rice Coffee is also a 'yang' drink, and highly recommended for those following a Macrobiotic diet.