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.
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