What's the difference between Doburoku and Nigori Sake? A brewery thoroughly explains the production methods, flavors, and even the Liquor Tax Act.

Introduction: The cloudy white sake, is it "doburoku" or "nigori sake"?

In winter, a cloudy white sake with a rich, thick taste, delicious both cold and warm, becomes highly sought after.

A glass enjoyed during New Year's or on a cold evening is truly exceptional.

Can you clearly explain the difference between "doburoku" and "nigori sake," these two types of sake that both appear cloudy white?

While they are often thought to be the same because of their similar appearance, they are actually completely different types of sake, with different classifications under the Liquor Tax Act and different production methods.

At our brewery, we are dedicated to traditional doburoku production under a "miscellaneous brewed alcoholic beverage" license.

Today, based on that knowledge and experience, we will explain the differences between doburoku and nigori sake in detail from a brewer's perspective.

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The decisive difference between doburoku and nigori sake is the "straining" process

The biggest point distinguishing the two is whether or not there is a "straining" process.

It is no exaggeration to say that this determines everything.

Nigori sake is "strained" sake

Nigori sake is made by coarsely straining moromi (fermented mash) through a coarse cloth or mesh, leaving some rice grains and koji particles before bottling.

Although it appears cloudy white because it is coarsely strained, it definitely undergoes a "straining process."

Doburoku is "unstrained" sake

In contrast, doburoku is made by not straining the fermented moromi at all, leaving the rice grains and koji intact during bottling.

It can be said to be the most rustic and primitive form of Japanese sake, where you can fully enjoy the grainy texture of rice and the umami of koji.

Incidentally, under the Liquor Tax Act, "straining" refers to all actions that separate the liquid part from the solid part, regardless of the method.

For example, even scooping off only the clear supernatant is considered "straining," and such an action would classify it as seishu (refined sake), leading to a violation of the Liquor Tax Act.

Therefore, no further processing can be applied to finished doburoku, except for pasteurization.

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Completely different categories under the Liquor Tax Act

The presence or absence of the "straining" process is not just a difference in manufacturing methods.

The classification under the Liquor Tax Act fundamentally changes.

Nigori sake and Orizake (sake with lees) are "Seishu (Japanese sake)"

According to Article 3, Item 7 of the Liquor Tax Act, seishu is defined as "sake made by fermenting rice, rice koji, and water, and then straining it (with an alcohol content of less than 22 degrees)."

Because nigori sake undergoes even coarse straining of the moromi, it is legitimately recognized as "seishu" = "Japanese sake."

As mentioned earlier, merely scooping off the clear supernatant is considered straining.

Doburoku is a "miscellaneous brewed alcoholic beverage"

In contrast, doburoku does not undergo a straining process, so it does not fall under seishu and is classified as a "miscellaneous brewed alcoholic beverage" under Article 3, Item 19 of the Liquor Tax Act.

It cannot be labeled as "Japanese sake."

This means that the licenses required for their production are also different.

• To make nigori sake: A seishu manufacturing license is required.
• To make doburoku: A license for manufacturing miscellaneous brewed alcoholic beverages is required.

Our brewery holds a license for "miscellaneous brewed alcoholic beverages."

While we cannot make seishu, we are proud to dedicate our skills and passion to doburoku, focusing on brewing sake that maximizes the natural flavor of rice.

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Comparing the production processes shows such a big difference

Let's compare the making of both in chronological order.

Nigori Sake Production Process

1. Rice polishing, washing, and soaking
2. Steaming rice
3. Koji making (Seikiku)
4. Sake mother (moto) making
5. Fermenting moromi through three-stage brewing (sandan-jikomi)
6. Coarsely straining through a coarse mesh or cloth
7. Pasteurization, storage, and bottling

Doburoku Production Process

1. Rice polishing, washing, and soaking
2. Steaming rice
3. Koji making (Seikiku)
4. Sake mother (moto) making
5. Fermenting moromi
6. Bottling directly without straining

Even though they follow almost the same process up to a certain point, the presence or absence of the final "straining" process results in different types of sake, which is one of the fascinating aspects of Japanese sake culture.

Incidentally, doburoku can also involve three-stage brewing or pasteurization processes.

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Differences in taste and flavor

Naturally, different production methods result in different tastes.

The taste of nigori sake

A flavor that combines the umami of refined sake with the sweetness and richness derived from rice grains.

It has a good balance of cleanness and richness, offering the enjoyment of cloudy sake while retaining a sharpness similar to refined sake.

The taste of doburoku

A rich and thick flavor where unfermented rice starch, natural sweetness from saccharification, refreshing acidity from lactic acid, and the aroma of koji all blend together.

Its greatest charm is the rustic quality of being able to feel the grainy texture of rice directly on the tongue, making it a "drinking rice" of sorts.

It is sometimes described as having the "best of" Japanese sake, amazake, and sake lees, with a slight sweetness like amazake and a pleasant acidity like yogurt, yet still a noticeable alcohol content.

Due to its grainy texture, it is also sometimes referred to as "eating sake."

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Doburoku: A fermented beverage also recognized for its nutritional value

In recent years, doburoku has gained renewed attention amidst the boom in fermented foods like amazake, often called "drinking IV drips," and shio koji.

Doburoku's strength lies in the fact that it retains the nutrients of rice and ingredients derived from koji, as it does not undergo a straining process.

It allows for the complete intake of various components created through fermentation, such as B vitamins, essential amino acids, peptides, dietary fiber, and lactic acid bacteria.

As an ancient Japanese super fermented beverage, it is also supported by those who are interested in health and beauty.

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Doburoku, Nigori Sake, Origarami: Confusing Companions

Incidentally, there is also a type of sake called "origarami."

This is sake where the lees (ori) produced during fermentation are intentionally mixed back into strained seishu before bottling, characterized by a "faint cloudiness" that is even clearer than nigori sake.

To summarize, the cloudiness level is roughly in the following order:

Origarami < Nigori Sake < Doburoku

And when categorized by the "presence or absence of a straining process," origarami and nigori sake are "seishu," while only doburoku is a "miscellaneous brewed alcoholic beverage."

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Why our brewery is committed to Doburoku

Under a manufacturing license for "miscellaneous brewed alcoholic beverages," our brewery delivers authentic doburoku made from local rice and water, and carefully prepared koji.

Because we deliberately choose not to clarify it like seishu, we can fully capture the power of rice in every bottle.

This is the unique charm of doburoku.

Our mission is to bring to modern dining tables the oldest form of sake in Japan, which has been consumed since the Yayoi period, and the simple yet potent drink offered to the gods as omiki in Shinto rituals.

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Summary: Knowing the difference allows for greater enjoyment

Finally, let's summarize the differences between doburoku and nigori sake.

• Nigori Sake: Sake made by coarsely straining moromi. Legally classified as "Seishu (Japanese Sake)."
• Doburoku: Sake made without straining moromi. Legally classified as "Miscellaneous Brewed Alcoholic Beverage."
• Key distinguishing point: Presence or absence of the "straining" process.
• Flavor: Nigori sake has a balance of sharpness and cloudiness, while doburoku is rich with a prominent rice grain texture.
• Manufacturing License: Each requires a different license.

These two types of sake, though seemingly similar, are entirely distinct. The next time you see "white sake" in a store, be sure to check the back of the label. If it says "Seishu," it's nigori sake; if it says "Miscellaneous Brewed Alcoholic Beverage," it's doburoku.

Our brewery's doburoku captures the umami of rice and the power of koji without compromise. We invite you to experience the world of authentic doburoku.