Doburoku
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Doburoku (どぶろく; 濁酒, literally “cloudy sake”) is a traditional Japanese unfiltered rice alcoholic beverage made from rice, rice kōji, water, and yeast. Unlike modern sake (seishu), doburoku is not pressed or filtered, leaving suspended rice solids in the finished drink. It is regarded as one of the earliest forms of Japanese sake and a precursor to later, clarified brewing styles (e.g., modern seishu).
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Encyclopedic overview
10 sectionsContents
- Definition and characteristics
- Etymology
- History
- Legal status in Japan
- Doburoku Special Zones
- Religious production
- Cultural significance
- Production process
- See also
- References
Doburoku (どぶろく; 濁酒, literally “cloudy sake”) is a traditional Japanese unfiltered rice alcoholic beverage made from rice, rice kōji, water, and yeast. Unlike modern sake (seishu), doburoku is not pressed or filtered, leaving suspended rice solids in the finished drink. It is regarded as one of the earliest forms of Japanese sake and a precursor to later, clarified brewing styles (e.g., modern seishu).
== Definition and characteristics ==
Excerpted from Wikipedia’s “Doburoku” article, available under the CC BY-SA 4.0 licence.