ドフラミンゴ
Tokyo Station Sake Brewery "Doburoku
Raw material rice: Yamada Nishiki from Hyogo Prefecture
Polishing ratio: 60
Alcohol content: 7
Fermentation period: about 25 days
The entire process of washing, steaming, koji making, fermentation, and bottling is done at the Tokyo Station Sake Brewery.
Doburoku is a type of sake in which the yeast is still alive. Doburoku is made by fermenting rice, water, and rice malt, and the mash is not strained. Doburoku is characterized by the sweetness and aroma of the rice, as well as its tartness and acidity!
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