Doburoku
どぶろく
Tanım
Unfiltered, home-brewed sake with a thick, porridge-like consistency. Doburoku predates the refined seishu of modern brewing by centuries and is the ancestral form of Japanese rice alcohol, still produced at certain shrine festivals under special permits.
Derinlemesine
Until the Meiji era, doburoku was the common people's sake, brewed in households across rural Japan. Modern liquor tax law prohibits unlicensed brewing, effectively banning home doburoku. However, special permits are granted for shrine rituals (doburoku matsuri) and agricultural tourism (doburoku tokku). The drink is thick, sweet, and tangy with active fermentation that gives it a lively effervescence. In recent years, some licensed breweries have revived doburoku as a craft product, and doburoku festivals in regions like Enshoji (Gifu) and Shirakawa-go attract thousands of visitors annually.
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