Apr 07 2020


7:00 pm - 10:00 pm



Brewing Doburoku on Full Moon Night
(春満月 濁酒仕込み)

This is a special private event held in the evening on 7 April, full moon night at the koji fermenteria.  If weather allows, we might be able to brew doburoku under the moonlight (Touch wood!).

We are going to brew doburoku using bodaimoto method, oldest sake brewing system dating back 600 years ago. No special ingredients or equipment are necessary. We just use, rice, koji and water (preferably soft water. I would recommend Tesco’s Ashbeck).

I have been brewing sake for quite a while now, but still feel moved and humble by witnessing  numerous lives are brought into this world from nothing. 
Various home-made sake brewed using different yeasts (including natural one) and different koji spores are to be tasted. We will brew doburoku using white koji, which is typically used in Shocyu and produces citric acid. You can expect freshly sour sweet sake (other choices are also available).

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