Doburoku is a sake that can be said to be the origin of sake, and has been offered to the dieties mainly to pray for a good rice harvest since the Asuka or Nara Periods around the 7th to 8th centuries . Doburoku refers to sake made from rice, rice malt, and water, which are fermented with yeast to produce alcohol, and the resulting sake is cloudy and not strained. Sake that looks cloudy but is strained through a coarse cloth is called "nigori sake," and is distinguished from "doburoku". An increasing number of urban breweries (microbreweries) are brewing doburoku in central Tokyo, and the trend toward craft brewing is spreading to doburoku as well, leading to each brewery's own particular brewing style.
Doburoku goes deep and expresses its individuality through its creamy texture and the balance of acidity from fermentation. While the creamy texture of doburoku brewed with newly harvested rice in the fall or later is a classic example, there are of course other types of doburoku that you may want to drink in the spring and summer months. One such type is "Shinomine Doburoku Nama" brewed by Chiyo Shuzo in Nara Prefecture. The key words on the bottle are "raw, effervescent, alcohol content 12- 13 %(low alcohol)", and when I tasted it, I was pleasantly surprised by the moderate creaminess, effervescence, mild acidity, and low alcohol content, which together with the heat of this time of year led me to enjoy drinking it as much as I wanted. It is a light, easy-drinking Doburoku.
Chiyo Shuzo is a sake brewery founded in 1873 and located in Gosho City, Nara Prefecture. The brewery is committed to sake brewing and agriculture by taking advantage of the power of nature and the blessings of the land, as it uses underground water from Mt. Katsuragi for sake brewing and the brewery cultivates the sake rice Yamada Nishiki in the surrounding area. The brand” Shinomine's Akihare” series is based on the concept of not rushing to sell, and is characterized by using old varieties of sake rice and brewing without polishing the rice too much, and there are other types of strained clear sake other than doburodu.
Pairing food was a spicy summer dish, a keema curry among the curry genre, topped with the stewed onion and summer okra, and served with tortillas in addition to rice.
Shinomine, Doburoku, Nama
Raw type
Ingredients: Rice, rice malt (Oyamanishiki)
Kake Rice: the rice brand depends on the lot
Polishing rate: Unknown
Alcohol content 12-13%.
Appearance: milk color, milky white,
Aroma: Cream cheese, Camembert cheese, milk candy
Taste: It has a soft sourness like cheese cream or cream cheese rather than the sourness of yogurt, with a taste like milk candy, a creamy texture on the tongue along with a fizziness, a light taste, and a clean aftertaste with a gassy feeling through the throat.
A doburoku that is better suited for spring and summer months.
A tiny hole with a special seal that allows excess carbon dioxide to escape without allowing liquid to pass through.