nondo Doburoku Gohyakumangoku / どぶろく 五百万石

This doburoku uses Gohyakumangoku rice from Haba, Morioka in Iwate Prefecture. As a traditional, unfiltered sake made by fermenting rice, koji, and water without straining, it reflects the care taken at each stage—from rice cultivation to brewing. Using the ancient mizumoto method from the Muromachi period, natural lactic acid bacteria and yeast thrive, bringing depth and history to the brew.