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Rare Blog of a Novice Brewer
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.
Rare Blog of a Novice Brewer
on Jun 08 2026
What exactly is "one go," the unit of sake? A brewery offers a clear explanation, drawing on National Tax Agency materials, covering the history of the shakkanho system (traditional Japanese units of measurement) that began with the Taiho Ritsuryo in 701, why one go is 180ml, and the reasons behind the shift to the metric system.
Rare Blog of a Novice Brewer
on Jun 07 2026
Does Doburoku cause hangovers easily? From the perspective of brewing science, we thoroughly explain the differences between fresh Doburoku and pasteurized Doburoku, and the relationship between hydrogen bonding and the sensation of alcohol. We also offer tips for enjoying sake wisely and deliciously.
Rare Blog of a Novice Brewer
on Jun 06 2026
Does "Sake Bag Drip Doburoku" truly exist? A brewer clearly explains the contradictions and compromises from the perspectives of doburoku definition, the bag drip method, and other brewing licenses.
Rare Blog of a Novice Brewer
on Jun 05 2026
Are you familiar with the terms "craft sake" and "craft brewed liquor"? They may sound similar, but they are actually quite different. A sake brewery in Kishiwada will clearly explain the differences, from trademark issues to bag-pressed craft brewed liquor made with fruit and sprouted brown rice, and even fruit doburoku (unfiltered sake).
Rare Blog of a Novice Brewer
Is Doburoku Fattening? A Brewery Seriously Calculated Nutritional Content
on Jun 04 2026
Is "Doburoku is fattening" true? A sake brewery thoroughly analyzes its nutritional content, calories, and sugar. We compare it to beer and sake, explain the real causes of weight gain, and provide scientifically-backed tips for enjoying doburoku even while dieting.
Rare Blog of a Novice Brewer
on Jun 03 2026
Shizuku-zake is a traditional pressing method where the moromi (fermenting mash) is put into sake bags and hung, and only the drops that naturally fall are collected. The yield is about half, and it takes one night to press. We will explain in an easy-to-understand way, from the perspective of a brewery, why shizuku-zake is expensive and what makes it so appealing.
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.
