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Alcoholic drinks from Japan
Doburoku is Japan's farmhouse rice brew. Steamed rice, rice koji and water ferment together in one vessel for about a week, and the thick mash is bottled and drunk without straining. Japanese law defines it as a fermented mix of rice, rice koji and water that is not strained; once any liquid is separated from the solids, it is no longer doburoku.
| Steamed rice (kakemai)1,000 g | Koshihikari milled to 90 %[ibaraki2011] |
| Rice koji (dried)250 g | 20 % of the total rice; bought koji is allowed under the special-zone rules[ibaraki2011][niigata] |
| Water2,125 mL | 170 % of the total rice[ibaraki2011] |
| Lactic acid (90 %)1.0 mL | The law allows the least acid needed to help fermentation and stop spoilage[ibaraki2011][niigata] |
| Dried yeast1.0 g | [ibaraki2011] |
| Starter | koji/qu/mold-starter (rice koji) + yeast |
Total time across the recorded steps: 7 days
What changes: The rice is steamed
Output: steamed rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Doburoku is Japan's farmhouse rice brew. Steamed rice, rice koji and water ferment together in one vessel for about a week, and the thick mash is bottled and drunk without straining. Japanese law defines it as a fermented mix of rice, rice koji and water that is not strained; once any liquid is separated from the solids, it is no longer doburoku. Made in 5 steps over 7 days. The longest step, ferment the mash, takes 7 days (Tokoyoda S 2011). Rice koji mould (kōji-kin), which turns the rice starch into sugar and Yeast do most of the fermenting.
| Main step | 7 daysReported[ibaraki2011] | Ferment the mash |
|---|
Doburoku is never pressed or strained. Nigori sake is pressed through a coarse mesh so fine solids remain; doburoku keeps all its rice and is classed in Japanese law as "other brewed liquor".
Unpasteurised doburoku holds live lactic bacteria. It is kept in the refrigerator before and after opening, keeps about a month and is best drunk within two weeks.
Every number is labelled with how it is known. How this atlas is made
Doburoku was brewed in ordinary homes until the government banned unlicensed brewing at the end of the 19th century. Shrines in Shirakawa-go have brewed it since the early Edo period, and it returned to farm villages such as Miyama in Kyoto after doburoku special zones began in the early 2000s.
