DOBUROKU Sokujo Pasteurized

Doburoku, considered the origin of sake, is made by fermenting rice, rice koji, and water without filtering the mash. This sokujo (quick-fermentation) style doburoku from nondo is crafted with Hitomebore rice grown using natural cultivation methods, without any pesticides or fertilizers, and milled very minimally. Because the ingredients are consumed as they are, nondo puts extraordinary care and dedication into every step—from the soil in the rice fields to how the rice is grown and how the sake is brewed. This pasteurized version can be enjoyed for longer periods, embodying nondo's philosophy of transitioning from an era of "eating rice" to "drinking rice."