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  • Doburoku (濁酒) is a home-brew unfiltered style of sake. It is created by simply adding kōji mold to steamed rice and water and letting the mixture ferment. It was originally brewed across Japan by farming families. It was banned in the Meiji period but has since been revived as a local brewing tradition. The area around Mihara village in southern Shikoku is especially well known for its doburoku breweries (source: Sake).
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