ムヒーン
Happy Taro Brewery is the only one of the Craft Sake Breweries that specializes in doburoku. It is also active as a miso and koji maker, and its unique koji making process, a hybrid of sake and koji, is a draw.
Shiga Prefecture, where the Happy Taro Brewery is located, is a region with a unique fermentation culture centered around Lake Biwa. Focusing on the fermentation of narezushi, a representative of Shiga's fermentation culture, we took on the challenge of making doburoku, a doburoku that utilizes lactic acid bacteria derived from narezushi.
The first step is to make a lactobacillus-derived sake. After the lactobacillus is first infused, yeast No. 601 and No. 701 are added, just as in the case of a sake mother.
The strong koji molding process in the Happy Taro Brewery style brings out the flavor of "Omachi" rice from Nemoto Organic Farm in Minamisoma, while IDAHO7, SIMCOE, and CHINOOK are blended and dry-hopped.
The fermentation of microorganisms brings out a nostalgic and seductive aroma, with flavors of peach and apricot. The taste is finished with a unique, bouncy acidity produced by lactic acid bacteria and the umami of rice. It also features the smooth mouthfeel of doburoku and a slight bubbly sensation derived from fermentation.
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