まことん
I've been curious about doburoku since it was featured in various media.
Compared to muddy sake, the amount of rice grains is completely different.
When you put it in your mouth, you can feel it sizzling.
As for the taste, as the name implies, it's all about the acidity. It's a different type of acid from fruit, and it's from fermentation. From my personal taste, I think it would be better if it had a little more sweetness. Seems like they're trying a lot of new things, so I'm curious to see what the future holds for this sake!
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