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 raw is developed in the Edo period, and natural lactic acid bacteria remove bacteria in the crushed rice, and natural yeasts that settle in the warehouse turn the rice into alcohol. Finished with an elegant taste while retaining the "complexity and wild flavor" created by the power of nature.
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