Doburoku is a traditional alcoholic drink with a longer history than sake. Made from rice, koji, water, and yeast, it has a cloudy appearance due to the rice grains and yeast remaining in the liquid. It has a sweet, fresh flavor. While it was once made at home, homemade production is now prohibited, and commercial production is limited. Doburoku dates back to ancient times and has a much older history than sake (nihonshu), which developed later.
by walk-tokyo-walk
2 Comments
I haven’t had this before. It looks/sounds a bit like boozy amazake… is that about right?
OK. I’m interested in making a batch to try or, if impossible, to find a place to sample this drink. It must have quite a history….if sake has been around for about 2500 years then doburoku must indeed be ancient.