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Kinko Doburoku (cloudy sake) Traditional Mizumoto Brewing Nama

Kinko Doburoku (cloudy sake) Traditional Mizumoto Brewing Nama

奈良県／大倉本家

This unrefined sake (doburoku) is made using the Mizumoto yeast starter created at Shoryakuji Temple on Mount Bodai in the suburbs of Nara during the Muromachi period, and the fermented mash is bottled without straining. It contains a large amount of rice solids, making it more like eating than drinking (under the Liquor Tax Act, it is classified as other brewed alcohol).
*There is a possibility of spraying when opening, so please open slowly and gradually.

Specific name, etc.: Doburoku / ALC (%): 12.0 / Main ingredient: / Rice polishing ratio (%): / Yeast: Storehouse / Sake meter value: -32.0 / Acidity: 4.3 / Amino acid content: / Brewing year: 2024

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥1,540
¥1,540
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Producer/Brewery ( Nara Prefecture/Okura Honke )

This brewery, located in Kashiba City, Nara Prefecture, was founded in 1896. Since its founding, it has used Yamahai yeast brewing methods for all of its sake, from ginjo sake to regular sake, and has upheld "home-grown Hinohikari rice" and "mizumoto-brewed unrefined sake" as the basis of its sake brewing.

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