Japan is home to many different types of alcohol, varying in flavors, color, and even texture, but with so many different types, and many of them often being quite similar to one another, it can be hard to know what you’re getting. From many having a milky white color, to others being perfectly clear, and even some options having pieces of rice in them, it’s easy to get confused. So, to help make things a little easier, in this blog, we will be introducing you to Doburoku, a unique type of sake that is often mistaken for amazake or Nigori, but don’t worry, we’ll help you tell the difference. While it looks and might even taste similar due to the sugar content, it has a different production process and is considered a parent to regular Japanese sake, not to mention the history behind this drink sets it apart from others right away. So let’s find out more!
Doburoku Being Poured Credit: saketimes
What is Doburoku?
Doburoku is a commonly home-brewed alcohol that is not filtered, giving it that cloudy look and thick texture. What sets this apart from regular sake, however? Well, this type does not undergo a regular fermentation starter like other alcohols, and the fermentation process itself tends to be shorter too, making it have a lower alcohol content. With most sake coming in at around 15%, Doburoku is usually only about 6-8%, making it a much lighter alcohol.
Additionally, a shorter fermentation process means there is a buildup of leftover sugar, resulting in it being more on the sweeter side than other sake available. This drink also has a lactic content, giving it an acidic, yogurt flavor, making this quite a unique drink. Due to its characteristics, though, it’s more of a drink suited for being served at shrines rather than drunk recreationally, a fact I’ll dive more into in the history section coming up below!
Priests Preparing Doburoku Credit: sunflowersake
History of Doburoku
Doburoku has been around for ages, with many speculating it has been around as long as rice, with farmers and priests brewing it using the grain for years. While it may seem like a regular alcohol that can be purchased and is made regularly, the drink has actually been outlawed since 1899, since it is a homebrewed alcohol. The banning of this drink followed the earlier 1896 liquor tax on homebrewing from the Meiji Government, with taxes like these quickly becoming commonplace after the Edo Period.
Thus, all homebrewing was made illegal unless you had a special license, like those owned by Shrines, which quickly became the only brewers and distributors of the drink thanks to the law. In fact, Doburoku and homebrewing in general are so strictly illegal that if you are caught brewing it without a license, you can expect to do 10 years in prison or face a fine of a million yen!
Just like any prohibition times, however, people still found ways to make it, calling it “mitsuzoushu” or “secretly produced alcohol,” basically becoming Japan’s version of moonshine. However, for those who did not want to mess with the law and wanted something similar, many were left settling for similar drinks that certainly didn’t fully hit the spot.
Doburoku Bottle and Cup Credit: medium
Is Doburoku Back?
The once very controversial drink is now making a return to Japan’s alcohol scene despite its long and strict ban. While homebrewing itself is still considered illegal without the aforementioned license, one-by-one bars have been opening their doors in the country to allow people to get a taste of Doburoku. This way, with the opportunity to try this unique part of Japanese alcohol history being scarce, hopefully, a new crowd will be given the chance to try it, and the drink becomes more common in Japan again and not only available at shrines.
The first bar to legally offer it was Sake Hotaru, a bar in Tokyo that opened in 2015. However, bar owners only started to sell this drink in 2016. After this, more bars introducing locals and travelers alike to Doburoku began to pop up all over the country, with some bars even mentioning that half of their customers are from overseas. This means that this is no longer just a special drink for the people of Japan, but now for people from all over the world. Whilst most places only offer Doburoku on tap, many have also begun offering bottles, so you can now even bring this once-controversial drink, its long history, and unique taste right to your home.
Doburoku Served in a Glass Credit: saketimes
A History-Rich Drink, With a New Modern Importance
Having been only a drink you could get if you happened to find a shrine performing a ceremony for it, Doburoku has been a drink full of history, being around in Japan just as long as rice itself. However, because it is a homebrewed alcohol, this rice alcohol was soon met with a ban, preventing anyone from making it unless you were a priest or had a very specific license. Thankfully, bars have recently begun introducing locals and tourists to this historical drink and even allow people to purchase bottles of this alcohol to enjoy at home. Whether it is the milky color, the thick texture, or the sweet taste that attracts you, Doburoku makes a unique drink with a rich history, a controversial past, and a new introduction to the present alcohol scene today.
Featured Photo Credit: ohmatsuri
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