To distinguish this type of turbid Japanese alcohol from that of the ubiquitous and transparent sake, there are two distinct if slightly misleading categories: seishu (清酒), or clear sake, and doburoku (濁酒).
However, when making doburoku, they are all simultaneously placed in with the yeast starter, causing the resulting mixture to be comparatively overflowing with sugars.
For nearly as long as rice has been cultivated in Japan, doburoku has existed.
In essence, all doburoku made from then on came to be called mitsuzoushu (密造酒), “secretly produced alcohol,” or moonshine.
The state of doburoku todayOpened in 2015, Tokyo’s Sake Hotaru was the first legal spot to offer doburoku in Japan’s capital.
Persons:
Heiwa, doburoku, homebrewing, Utsunomiya Hitoshi, Utsunomiya, “, Hotaru, Norimasa Yamamoto, it’s, ”, Kato, Shinobu Kato, ” Kato
Organizations:
Tokyo CNN, Makers Association
Locations:
Tokyo, Nihombashi, Wakayama prefecture, Japan, Edo, Borne, doburoku, Japan’s, Brooklyn