What's the difference between Nigori Sake and Doburoku? A brewery explains thoroughly, from production methods to liquor tax law

When it comes to cloudy alcoholic beverages, there are "nigorizake" and "doburoku."

While they look very similar, did you know that they are actually completely different types of alcohol in terms of their production methods, classification under the Liquor Tax Act, and the brewing licenses required?

Many people likely have questions like, "I tried to buy nigorizake, but it said doburoku, and I was confused," or "I don't really understand the difference between the two."

In this article, our brewery, which holds a brewing license for "other brewed alcoholic beverages," will thoroughly explain the differences between nigorizake and doburoku from three perspectives: the Liquor Tax Act, production methods, and taste.

At the end of the article, we will also introduce our authentic doburoku, which we meticulously craft, so please read until the end.

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What is Nigorizake? The true nature of cloudy sake

Nigorizake is a cloudy refined sake (Japanese sake) made by "filtering" moromi (sake mash) through a coarse cloth or net. By filtering the moromi, which is made by fermenting rice, rice koji, and water, through a coarser cloth than regular sake, rice particles and koji remain in the sake, resulting in its distinctive cloudy appearance.

The key point is that it undergoes a "filtering" process. Under the Liquor Tax Act, refined sake is defined as "fermented rice, rice koji, and water that has been filtered."

This means that even if it's cloudy, as long as it has gone through the "filtering" process, nigorizake is legally classified as a type of refined sake (Japanese sake).

Nigorizake comes in the following variations:

• Origarami: A lightly cloudy type with some sediment remaining in the clear liquid. Also called "orizake."
• Kasumi-zake: A thinly hazy cloudiness.
• Rich type nigorizake: A type with a distinct grainy texture, similar in appearance to doburoku.

All of these undergo a "filtering" process and are therefore classified as refined sake under the Liquor Tax Act.

What is Doburoku? The decisive difference from Nigorizake

On the other hand, doburoku is an alcoholic beverage made by bottling moromi without "filtering" it.

The moromi, which is produced by fermenting rice, rice koji, and water, is bottled directly without undergoing the "joso" process, which separates the solids from the liquid.

Doburoku has a long history, cherished since the Asuka and Nara periods as a sacred drink indispensable for harvest festivals.

It is said that the word "dakurō" (濁醪) is its origin, and it is an alcoholic beverage deeply intertwined with Japan's rice farming culture.

Until homemade brewing was prohibited in 1899 (Meiji 32), it was commonly made in every household. Currently, manufacturing without a license is prohibited by the Liquor Tax Act, and a specific brewing license is required for its production.

This simple difference of "not filtering" is the decisive factor that distinguishes its classification under the Liquor Tax Act.

【Liquor Tax Act】The classification of Nigorizake and Doburoku is distinctly different by law

This is the most crucial point. Nigorizake and doburoku are treated as completely different alcoholic beverages under the Liquor Tax Act.

Nigorizake → Classified as "Seishu" (Refined Sake)

In Article 3 of the Liquor Tax Act, refined sake is defined as "rice, rice koji, and water fermented and filtered."

Nigorizake meets this definition because its moromi is coarsely filtered, thus classifying it as refined sake.

Doburoku → Classified as "Other Brewed Alcoholic Beverages"

Doburoku does not undergo the "filtering" process, so it falls outside the definition of refined sake. Under the Liquor Tax Act, it is classified under the category of "other brewed alcoholic beverages."

By looking at the back of the label, you can distinguish them: if it says "清酒" (Seishu), it's nigorizake (a type of it); if it says "その他の醸造酒" (Other brewed alcoholic beverages), it's doburoku.

Brewing licenses are also different

The difference in classification under the Liquor Tax Act means that the brewing licenses required to manufacture each are also different.

A brewery with a Seishu (refined sake) brewing license can produce nigorizake, but cannot produce doburoku with just that license.

Conversely, to produce doburoku, a manufacturing license for "other brewed alcoholic beverages" is required.

For details on the classification and definition of alcoholic beverages by the National Tax Agency, please refer to the official documents below:

📚 Reference materials (National Tax Agency)

• Classification and Definition of Alcoholic Beverages under the Liquor Tax Act (National Tax Agency)
• Definition of "Seishu" (Refined Sake) under the Liquor Tax Act (National Tax Agency)

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Simplified explanation of production method differences

Comparing the production process makes the differences between the two even clearer.

Nigorizake Production Method

1. Steam rice and make rice koji
2. Prepare shubo (sake starter)
3. Add steamed rice, rice koji, water, and yeast to prepare moromi (sake mash)
4. Ferment (approx. 2-4 weeks)
5. "Filter" the moromi through a coarse cloth or net
6. Pasteurize or bottle raw

Doburoku Production Method

1. Steam rice and make rice koji
2. Prepare shubo (sake starter)
3. Add steamed rice, rice koji, water, and yeast to prepare moromi (sake mash)
4. Ferment
5. Bottle directly (without filtering)

There is only one difference: the presence or absence of the filtering process. However, this difference leads to a significant distinction both in terms of legal classification and taste.

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Differences in taste and appearance

Naturally, different production methods result in different tastes.

Because nigorizake is coarsely filtered, it has a higher proportion of liquid, offering a crisp refined sake flavor with a pleasant hint of rice umami.

Its characteristic lies in enjoying the richness of its cloudiness while retaining the drinkability close to that of Japanese sake.

Doburoku, with its rice grains and koji remaining intact, offers a grainy texture and a mellow, rich sweetness and acidity.

Since the fermentation is preserved as is, its appeal lies in the prominent umami of the rice itself and its fresh flavor.

It pairs excellently with hot pot dishes, simmered foods, and local dishes using miso.

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Introducing our authentic Doburoku

Our brewery has acquired the "Other Brewed Alcoholic Beverages Manufacturing License" and is committed to producing doburoku while preserving traditional methods.

Using local rice and pure brewing water, our doburoku, carefully fermented, is crafted into a product packed with the umami of rice and natural sweetness.

It can be enjoyed chilled on its own, or deliciously mixed with sparkling water or soda.

Please try it as a celebratory drink or to enhance your family meals.

Summary: The distinction between Nigorizake and Doburoku depends on whether it's "filtered"

Finally, let's review the differences between nigorizake and doburoku.

• Nigorizake is a refined sake made by coarsely filtering moromi. It is classified as "seishu" (refined sake) under the Liquor Tax Act.
• Doburoku is an alcoholic beverage bottled without filtering the moromi. It is classified as "other brewed alcoholic beverages" under the Liquor Tax Act.
• The only difference is the presence or absence of the "filtering" process. However, this creates a significant difference both legally and in taste.
• Different brewing licenses are required for their manufacture.

Nigorizake and doburoku, though similar in appearance, are entirely different. Knowing their distinctions will surely make your beverage selection more enjoyable.

Please try our authentic doburoku, which conveys the traditional taste of Japan today.

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Frequently Asked Questions (FAQ)

Q. Can a product labeled "doburoku" still be classified as "seishu" (refined sake)?

A. Yes, it can.

If it is coarsely filtered, it is legally considered "seishu (nigorizake)." Please check the product category on the back of the label to see if it says "seishu" or "other brewed alcoholic beverages."

Q. Is it okay to make doburoku at home?

A. No. Under the Liquor Tax Act, manufacturing alcoholic beverages without a license is prohibited, and home brewing is illegal. Please enjoy commercially available products.

Q. Is there a difference in alcohol content between nigorizake and doburoku?

A. While it varies by product, doburoku generally tends to have a slightly lower alcohol content (around 6-15%) than nigorizake.