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The comment(s) below were originally left at Talk:Mizuame/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
Mizuame is barley sugar or syrup, yet in the article's second paragraph the following sentence says it's made from rice:
"The traditional method is to take glutinous rice mixed with malt and let the natural enzymatic process take place converting the starch to syrup."