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 preparation created during the Muromachi period, "Making water," increases natural lactic acid bacteria only with water and rice, and also waits for yeast to breed for yeast. It has a fresh and natural taste that makes use of natural lactic acid bacteria and yeast.
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