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般若湯
14
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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