"It is an extra creamy, elegantly fruity nigori with strawberry and pineapple on the nose. It is surprisingly clean on the palate.."
Named after the Doburoku Festival held in Shirakawago, this junmai nigorizake extravagantly uses twice the normal amount of rice used to produce normal sake. The process of making Doburoku sake leaves the mash in the sake, making it extremely dense and cloudy. This density and the natural deliciousness of the rice create a refined ambrosia with a stable taste that can be enjoyed year-round. It is best served chilled to 10 degrees, or on the rocks at the height of summer.