How is doburoku made? Words related to sake(doburoku)
Sake made by fermenting rice, rice malt, and water without straining the moromi. It is also called nigorizake, muddy sake, white horse, or moromi sake. Strictly speaking, however, doburoku and muddy sake are classified differently under the Sake Brewing Law. According to Article 3, Item 7 of the Sake Tax Law, sake must be made by fermenting rice, rice malt, and water, and must be strained. However, doburoku is classified under the Sake Tax Law as “miscellaneous sake,” not sake, because it does not undergo the “rubbing” process in the brewing process. Nigori-shu, on the other hand, is rubbed through a coarse sake bag and is classified as sake. In the old days, sake was offered as “sacred sake to the gods” at occasions to pray for a good harvest or to give thanks for the harvest. This custom is still practiced today at shrines throughout Japan. In the past, sake used to be made by each household, but the Sake Brewing Law prohibits the unauthorized brewing of sake.
