nondo Kioke Doburoku / 木桶 どぶろく

This Doburoku is brewed using the Muromachi-era mizumoto method in wooden barrels, without commercial yeast, brewing lactic acid, or additives. It undergoes full fermentation over 150 days, powered by natural yeasts and lactic acid bacteria. Made from Tono 1, a naturally cultivated rice grown pesticide- and fertilizer-free for over 20 years, it reflects the richness of the soil, cultivated sustainably alongside the local ecosystem. This approach prioritizes soil health over milling, allowing a pure, natural flavor unique to its origin. Experience a sake with an aroma and taste like no other.