おじさん
Doburoku is the best! That's all!
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どぶろく樫田どぶろく樫田
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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.
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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 😆👍.
Japanese>English
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💧.
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