まえだ
It's been a while since I've had doburoku, and I had the image of drinking it in the winter, but it's summer too!
［Product name: Uguisu (Japanese bush warbler) doburoku (doburoku) with a "warbler" mark.
［Doburoku (doburoku)
［Place of Origin] Fukuoka Prefecture
［Sake Brewer] MIYAZUMI MEIJO
［Ingredients] Rice (Yume Issen), Rice malted rice
［Polishing ratio] 60
［Sake meter] -70
［Acidity] 4.8
［Alc degree] 6 degrees
［Product Details]
Doburoku is made by bottling the fermenting moromi without straining. It is made by hand as much as possible, recreating the old-fashioned doburoku production process.
The sweetness is only from the rice, and the sourness is a refreshing natural taste created by the yeast.
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