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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