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Description
Doburoku, which can be said to be the origin of sake, ferments rice, rice koji, and water, and is made without muffling. Because the raw materials are in the mouth as they are, we all have all the processes in the soil of the rice fields, how to grow rice, and brew alcohol. The "Doburoku Hay Brewer" is reduced to the alcohol content compared to "Doburoku Raw and Mizu", leaving sweetness to make it easier to drink. Even those who are not good at Doburoku are dry and high frequency, I hope you can enjoy it as an entrance to NONDO.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Brand遠野どぶろく
Address2-17 Tono Tono Iwate
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Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥈
Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥉
Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
6
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Grilled Eel
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Saikyo-zuke Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine