Timeline
ねむちOsaka Prefecture. Takatsuki City. Takatsuki Sake Culture Institute.
Doburoku Kashida.
I bought this at my first liquor store near there while I was buying Kinshachi.
The Hara and Kashida areas of Takatsuki were the first in Osaka Prefecture to be designated as special doburoku zones, and this "Doburoku Kashida" is made with rice called "Kinuhikari" grown in the Kashida area (Tanoh, Nakahata, Futari, Izumi and Sugio) and pure groundwater from the Tanoh-Dezumi area. (Excerpt from Takatsuki Navi)
Doburoku was introduced in Kunihiko Mitamura's Adult Travel Arukitabi. It's a little old, but it's okay.
It is served cold.
I was given a paper with instructions on how to open the bottle, but there was no gas sound when I opened it. It's a cap with a hole in it, and it's been a long time.
The color is clearly yellow in the supernatant. When stirred, it is a solid milky white.
The top-tasting aroma has a strong koji aroma and alcohol aroma.
The mouthfeel is a bit dry, with a sense of melted rice fragments.
After swallowing, the milky koji aroma passes through to the nose, and the sake has a sharp, dry, pungent, and rather harsh taste.
Ingredients: Rice (produced in Kashida, Takatsuki city), rice malt (domestic rice)
Alcohol Content: 16.5 おじさんDoburoku is the best! That's all! 
ひるぺこToday I am Doburoku Kashida.
There is a special zone for doburoku in Takatsuki City, Osaka.
I had heard about it before, so I looked it up.
Takatsuki City Tourist Association's website says
Doburoku Kashida" is made from "Kinuhikari" rice grown in Kashida area (Tanoh, Nakahata, Niryo, Izumi and Sugio) and pure underground water from Tanoh Izumi area.
It is brewed with rice called "Kinuhikari" grown in the Tanoh Nakahata, Niyori, Izumi and Sugio areas, and pure underground water from the Tanoh Izumi area. And finally obtained ^ ^.
Doburoku has a nice thick mass of rice that does not mix well even when shaken and mixed.
The aroma is fresh with a slight yogurtiness.
The taste is that of dark raisins, rich and mellow, as if you are eating rice. And the cut is nice, like a fresh breeze rushing through. Easier to drink than expected.
I was deeply impressed by the heartwarming taste of doburoku, which is made with local rice and water.
This is the third time for this event, and I know it must be a lot of work from growing rice to brewing and selling the product, but I hope it continues. ポンちゃんGood evening, Hirupeko!
Takatsuki, I didn't know there was a special doburoku zone, even though we're relatively close! I'm curious about the dark raisin flavor of this sake 😆👍. ひるぺこGood evening, Pon-chan. What a special zone for doburoku in Takatsuki! I think so, don't you? I could taste the strong raisin flavor, but it was easy to drink, with a refreshing handmade feeling. I drank too much and had a stomachache💧. RecommendedContentsSectionView.title
