Barley in Japan is used for feed, malting and food. The food barley is pearled by barley processors and then used to make pressed barley flakes, pearled rice-sized barley, miso, and the alcohol, Shochu. The high levels of B-glucan in the pressed flakes and the pearled, rice-sized barley is being promoted to increase the daily fiber intake from an average of 18 grams/day to 25 grams/day. Barley miso, and Shochu are traditional products of the southern island of Kyushu. Both miso and Shochu utilize the fungus Aspergillius to covert the starches to sugars. In the case of Shochu, yeast is added after 7 days for fermentation. After fermentation the "brew" is distilled, stored for various lengths of time and then bottled. Shochu production utilizes the most food barley and is a rapidly growing industry.