We were told by the Master Sake Sommelier @ueno_toshio that we shouldn’t just promote sake, but we should promote Japanese food and their drinking culture, which is one reason we wanted to do a special release of this product on a special day.
Doburoku is an ancient alcoholic drink that is illegal for home-brewing in Japan and limited to be produced by only a handful of breweries. The sake you drink nowadays that has been clarified are modern styles of sake possible due to technology. Rice farmers long ago did not have the technology or the tools to be able to clarify sake like they do now so they would make sake by mixing rice, water, yeast and koji, ferment it then just drink the fermented rice mash straight up. Yes, there’s still rice in this drink so we do not recommend to those who expect clean, crisp, refreshing drink. This is the rawest form of sake, a piece of history we introduce. Doburoku is currently not imported to California as we know of and no other breweries produce it so we are the first and the only brewery to introduce this style of sake to LA locals!
TO OPEN THE BOTTLE
This stuff is still alive and active which is why we used pressurized bottle to preserve the naturally occuring carbonation. If you open the bottle without reading the instructions or watching the video on this post, you will regret it! and no refund!
We used 50% calrose rice to give it a clean taste, and used a traditional production method for DOBUROKU called ICHIDAN-JIKOMI, and we ferment until 10.00% ABV. Nama (unpasteurized) just like all our other sake. $20.00/500ml
Available at Nova Brewing co. tasting room only for tasting and togo!
We would like to also take this time to introduce you all to a really cool new brewery INSIDE the Tokyo Station in Japan!
They make doburoku in the station, how cool is that! Make sure to follow them and put it on your list for when you visit Japan!