This humble Doburoku / farmers style raw unfiltered sake all starts with rice. Rice has always been at the centre of Japanese diet and they have mastered the alchemy of rice fermentation using the power of microorganisms. Another whole new world of lifecycle is about to begin for this humble steamed rice 🍚
Making Doburoku / farmers style raw unfiltered cloudy sake, using an ancient method called 「菩提酛」Bodaimoto method starts from nurturing lactic acid bacteria. This very simple mixture brings the most important start to the whole process of bodaimoto method.