Does bag-hanging doburoku exist? A brewer explains the truth about its definition and contradictions.

In recent years, with the growing interest in sake and fermented alcoholic beverages, the term "fukurozuri doburoku" has become increasingly common.

This term has an attractive sound, combining the fantastical brewing method where clear drops gently trickle down with the rustic, cloudy doburoku. But does "fukurozuri doburoku" truly exist?

To conclude, if we adhere to a strict definition, "fukurozuri doburoku" is a contradictory term. In this article, we will carefully unravel the reasons for this, from both the brewing process and legal classification perspectives.

What is Fukurozuri?

Fukurozuri is one of the traditional techniques used in the joso (pressing = separating sake from sake lees) process of Japanese sake.

It refers to a method where moromi (fermenting mash) is placed in sake bags, hung, and only the drops that naturally fall without pressure are collected.

Also known as "shizukudori" or "tobindori," this method yields a delicate and clear sake with fewer impurities compared to machine pressing, and has been used for sake entered in tasting competitions and high-grade sake.

It is important to note here that fukurozuri is a form of "filtration (= separation of solids and liquids) process."

By passing through the filtering material of the bag, solids remain inside the bag, and only the liquid drips down—this is undeniably a type of filtration.

The Definition of Doburoku: The Essence of "Unfiltered"

What, then, is doburoku?

In the Liquor Tax Act's classification of alcoholic beverages, its essential characteristic is that it is an "unfiltered sake."

Article 3 of the Liquor Tax Act clearly defines sake as "sake fermented from rice, rice koji, and water, and pressed."

This means that even if the ingredients are only rice, koji, and water, if it is filtered, it becomes sake; if unfiltered, it becomes doburoku.

This line of "filtering/not filtering" is the fundamental core that defines doburoku as doburoku, and it is the sole criterion that distinguishes the two, both legally and substantively.

The Contradiction of "Fukurozuri Doburoku"

Now, let's return to the initial question.

• Fukurozuri = a method of filtration
• Doburoku = unfiltered sake

Therefore, a product labeled "fukurozuri doburoku" is, by definition, logically inconsistent.

The moment liquid is collected through fukurozuri, it is no longer doburoku but should be classified as another type of alcoholic beverage.

However, there are a certain number of products on the market labeled "fukurozuri doburoku" or breweries using similar expressions.

What does this mean?

In fact, there is a practical "compromise" at play here.

"Fukurozuri-style Nigori Sake" as a Compromise

As a way to balance definitional strictness with product appeal and drinkability, there is a technique of lightly filtering with a coarse sake bag.

By deliberately using a coarser bag instead of the fine-mesh sake bags typically used for fukurozuri, the graininess of the rice is removed, but the white cloudy components of the moromi remain mixed in the liquid. The result is a sake that looks almost identical to doburoku, but has a smooth and easy-to-drink texture.

However, strictly speaking, this is not doburoku, but should be classified as nigori sake.

It has properties similar to "thick nigori sake," which is cloudy but without a grainy texture.

Instead of calling it "fukurozuri doburoku," expressing it as "fukurozuri-style nigori sake" or "fukurozuri doburoku-style nigori sake" would be the most accurate and honest way.

Manufacturing Restrictions Under Other Brewed Liquor Licenses

Here, from the perspective of brewing licenses, I must convey another important fact.

Breweries like ours, which hold a manufacturing license for "other brewed liquors," are required by the Liquor Tax Act to add auxiliary ingredients other than rice, rice koji, and water (such as fruits, honey, herbs, vegetables) during fermentation.

This is a legal requirement to clearly differentiate it from sake.

And when producing a product that has undergone delicate filtration like "fukurozuri" under this classification, it is presumed, both legally and practically, that ingredients other than rice and koji will be added during brewing.

This is because if moromi made only from rice, koji, and water is filtered, it becomes sake, which cannot be manufactured under an "other brewed liquor" license.

Conversely, by hanging moromi with auxiliary ingredients in a coarse bag, a unique category of sake, "fukurozuri-style smooth nigori sake produced under an other brewed liquor license," is created.

This is a distinctive sake that cannot be produced by sake breweries, unique to the "other brewed liquor" license.

Enjoying the World of Sake with an Understanding of Definitions

The term "fukurozuri doburoku" inherently contains a contradiction.

However, if you understand the brewers' trial and error behind it, and their efforts to create a sake that is more drinkable and richer in aroma while preserving the rustic charm of doburoku, you may see the depth of its expression.

Our brewery, with a correct understanding of these sake definitions and legal classifications, offers products that allow customers to experience the smooth texture of "fukurozuri doburoku-style" without misunderstanding.

The silky mouthfeel without graininess, the delicate aroma unique to shizukudori, and the singular flavors created by auxiliary ingredients — each is a masterpiece brewed with utmost dedication.

Having understood the truth behind the term "fukurozuri doburoku," we hope you will try our products. Please see the product page for details.

Summary

• Fukurozuri is a method of filtration, and doburoku is unfiltered sake
• Therefore, "fukurozuri doburoku" does not exist by strict definition.
• "Fukurozuri-style nigori sake," lightly filtered with a coarse sake bag, is a practical compromise.
• Under an other brewed liquor license, adding auxiliary ingredients other than rice and koji enables the creation of unique sake combined with the fukurozuri method.

Accurately understanding the definitions of terms is also a sign of respect for sake brewing culture. We hope this article will assist you in your sake selection and drinking experience.