どぶろく （どぶろく / Doburoku）
Unfiltered fermented rice sake
- Category
- Others
- Main Ingredient
- Grains & Noodles
Doburoku is a traditional Japanese unfiltered rice brew made by fermenting steamed rice, koji, and yeast without straining the mash. Unlike nigori sake, it is not pressed, resulting in a thick texture with stronger rice sweetness and umami.
When / How to Eat
Enjoyed chilled or at room temperature. Once restricted for home brewing, it is now often served at festivals or regional breweries. Pairs well with fermented foods.
Cultural Background
Doburoku originated in rural communities and shrines as a sacred offering, predating modern clear sake. It represents gratitude for rice harvests and varies by region, reflecting local climate and tradition.
Cautions
Contains active yeast, so handle carefully and open slowly to avoid overflow. Alcohol content can be high—drink responsibly.