Nov 12 - 21 2020


2:00 pm - 5:00 pm



Online Bodaimoto Doburoku Making Workshop

This is an online Doburoku (Bodaimoto) workshop!

The application of koji to rice for sake making is one of the most traditional ways of using koji dating back to 2500 years!

The special brewing method ‘Bodaimoto’, uses only koji, rice and lacto-fermented water. It was developed around 600 years ago. Many of the key methods of modern sake brewing are derived from bodaimoto, including pasteurisation and three-phased fermentation. Although, you may find that bodaimoto doburoku is a bit more like a fizzy-alcoholic-vegan-yogurt drink than a typical Japanese sake.


Sakekasu or sake-lees is a bi-product of doburoku. It is a very valuable element in cooking due to its enzyme power (One of the original founders, Mizue Kanazawa is running a cooking class featuring sake lees – please do get in touch if you would like more information)


A few important notes…

  • The workshop will be held over the course of 10 days as you brew it at home. It will involve three Zoom sessions and will include ongoing support through a private Facebook group. I will be brewing alongside you so you can compare your fermentation progress with mine and other participants’.
  • Because of this, a Facebook account is pre-requisite. I am aware that this may make things difficult for some; however, unfortunately at the moment I have not found a medium of learning which exceeds the functionality of Facebook.


The summary of the class is as follows.


From 12th November (Thu) over 10 days

【Class Content   

Three zoom sessions (demonstration and lecture – To be recorded)

12th November (Thu) 2pm Preparing lactic water

15th November (Sun) 3pm Making mash

21st  November (Sat) 3pm             Squeezing mash

There will be on-going support through a Private Facebook Group and Communication through Group Facebook Messenger

【Equipment you will need】               

A wide opening container (approx 1.5L), mixing bowl, steamer, steaming cloth, rolling pin, empty bottle of sparkling water

【Ingredient you will need       

Raw/Cooked rice, water

【Included in the Doburoku kit

250 g of rice koji specially prepared for sake brewing, a cotton bag


£70 (including UK postage)



Some more information…

【About Bodaimoto Doburoku

The development of Bodaimoto dates back to 600 years. It is the oldest method of brewing Doburoku.

The ingredients are very simple; koji, rice and water.

Unlike yogurt, sourdough, wine or any other ferments, it does not require a starter. It utilises the microbes dwelling in your house! The collaboration between you and them is essential.

It fascinates me that the Japanese, without any knowledge of microbes at the time, managed to develop a method to attract only the friendly microbes, namely lactic acid bacteria and yeast, while deterring other unwanted microbes by only using three simple ingredients

Because of its simplicity, through the brewing of Doburoku, you can feel you are surrounded by millions of friendly, invisible creatures. Personally, it gives me a sense of security and a warm and gentle feeling whenever I see the stream of bubbles in my mash. I find brewing Doburoku very therapeutic.


【What does it taste like?

Sake making is the act of microbes and not us human beings. Our role is to prepare the environment for them to be able to do their work comfortably. Every environment is different depending on the house, season, climate etc. So, taste and flavour can vary.

However, I can say that the most common characteristics are that it is slightly sour, refreshing and yogurt-like.

It is a cloudy lacto-fermented alcoholic rice drink which sinks into your body.

Although it is different from sake, it has definitely enlightened my sake experience. After I started to brew doburoku, I have found myself to enjoy sake more than before and have greater respect for sake breweries.


【How can I learn how to make Doburoku online?

First, enroll and secure your place through (dates section). The places are limited to 8.


I will then send you an invitation to a private Facebook group and messenger group. To do this, we will have to be connected on Facebook – please accept my friend request on first, this will then enable you to accept the group invitation.

Zoom invitations will also be sent.


Zoom sessions are for the demonstrations and lecture (These will be recorded and posted in the private FB group)


The private facebook group will be used for providing support, sharing the brewing progress as well as a Q&A. Please feel free to use this actively as the more you participate, the more you can learn!


Should you need any clarification, please do not hesitate to contact me (


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The online koji making class takes place over the span of 10 days. The class structure is as follows.

Day 1       Guidance session (Zoom 1 hour):

What is koji?   Koji making overview Tools & equipment required

Day 7-9 Practical (Zoom & Facebook Live):

Day 7  Steam Inoculation Zoom 4 hours) Day 8  Mixing (Facebook Live) Day 9  Drying(Facebook Live)

Day 10     Wrap up (Zoom 1.5 hour)

        Review, Troubleshooting, QA         Koji application

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