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Rare Blog of a Novice Brewer
Rare Blog of a Novice Brewer
on Aug 02 2026
酒米ではなく「食用米」でお酒を造る理由とは？普段食べる美味しいお米だからこそ表現できる味わいと、「食べる」ような粒感豊かな生どぶろくの魅力をご紹介。日本独自の醸造技術「並行複発酵」の仕組みとともに、当蔵のこだわりを紐解きます。
Rare Blog of a Novice Brewer
on Jul 27 2026
どぶろくに賞味期限がある理由をご存知ですか？生きた酵母による味の変化や正しい保存方法、開栓後の飲み切り目安まで、どぶろく専門蔵が分かりやすく解説します。
Rare Blog of a Novice Brewer
Welcome to the world of Doburoku! The oldest story of sake, beginning with kuchikamizake
on Jul 17 2026
Doburoku, which is unfamiliar to the younger generation, has its roots in the sacred "kuchikamizake" (mouth-chewed sake) brewed by shrine maidens chewing rice. We will thoroughly trace the history and culture of this cloudy white drink, which can be called the origin of sake, from this ancient sake brewing that also appears in the anime "Moyashimon," to the era when shrine maidens supposedly had "oshis" (favorite people), and to modern craft doburoku.
Rare Blog of a Novice Brewer
お酒とうつの関係とは？「酒鬱（さけうつ）」の仕組みと付き合い方
on Jul 15 2026
酒 うつ という言葉があるのをご存知ですか？「お酒を飲んだ翌日に二日酔いという訳でもないが、なんだか気分が沈んだり、落ち込みやすくなった気がする」それ、もしかしたら酒うつかもしれません。正確な医学用語ではありませんが、そのまま進行すると危険なことがあります。
Rare Blog of a Novice Brewer
どぶろくはプリン体が多いと思っている方にもオススメ！意外と少ないんです。
on Jul 11 2026
どぶろくのプリン体はビールに比べて五分の１程度しかないので炭酸で割るとシュワっとしているのにプリン体が少なくレモンだどを搾ればサッパリとした新しい飲み物になるし痛風が心配な方にオススメ。
Rare Blog of a Novice Brewer
on Jul 09 2026
酒蔵免許を貰って約半年。実際に酒造りをして思うことや作り方への思いなどからこれからの酒造りに必要なことなど気ままに綴っています。
Rare Blog of a Novice Brewer
What are fukurozuri and tobinkakoi? The pinnacle of craft brewing, pursued despite terrible yields
on Jun 14 2026
What are fukurozuri and tobinkakoi? Why are these ultimate, no-pressure pressing methods so costly and rarely found in the market? We'll explain from the perspective of the production floor, covering everything from their role in sake competitions to their application in craft brewing and doburoku.
Rare Blog of a Novice Brewer
on Jun 13 2026
Kuchi-kamizake is an ancient brewed alcoholic beverage considered to be the origin of sake and doburoku. From records in the Osumi no Kuni Fudoki (ancient gazetteer of Osumi Province) and its connection to miko (shrine maidens) and Shinto rituals, to its difference from the "sake made by monkeys" in the manga Hajime Ningen Giatrus, and the surprisingly arduous process of chewing rice repeatedly. We unravel the origins of craft brewed alcoholic beverages, also referencing materials from the National Tax Agency.
Rare Blog of a Novice Brewer
on Jun 12 2026
Doburoku's sourness comes from lactic acid bacteria. Does it really reach the gut? A craft brewer explains everything from the National Tax Agency's classification and the latest fermentation research, to calorie comparisons with shochu, its effects on the intestinal environment, and appropriate serving sizes.
Rare Blog of a Novice Brewer
on Jun 11 2026
This article explains the traditional techniques sake breweries use to produce sweet doburoku (unrefined sake). Learn how the three-stage brewing process and the addition of steamed rice during fermentation bring out the natural sweetness of rice without added sugars. Discover the appeal of doburoku as a craft brew.
Rare Blog of a Novice Brewer
on Jun 10 2026
Does Doburoku (unrefined sake) really make you gain weight? Based on the Ministry of Education, Culture, Sports, Science and Technology's Food Composition Database, we compare the calories, sugar content, and carbohydrates of craft-brewed Doburoku with those of shochu and sake. We also provide a detailed explanation from a brewery's perspective on how to enjoy it without gaining weight.
Rare Blog of a Novice Brewer
What is Fruit Doburoku? The Appeal and Production of a New Type of Brewed Alcohol Featuring Fruit
on Jun 09 2026
Fruit Doburoku is a new kind of brewed sake made by adding fruit juices like strawberry, peach, mandarin orange, and grape to doburoku. A brewery with other brewed alcohol manufacturing licenses explains in detail the characteristics of its flavor, the difficulty of its production, and why it's rarely found in the market.
Sincerity over efficiency.
We monitor every aspect of brewing with IoT, yet for the final pressing, we rely solely on gravity.
Brewed with the sole desire to make delicious sake.
Sincerity over efficiency.
We monitor every aspect of brewing with IoT, yet for the final pressing, we rely solely on gravity.
Brewed with the sole desire to make delicious sake.
