By John Gauntner - Doburoku: I don’t get it… In most issues of Sake Industry News, this column is used for slightly deep dives into technical aspects of sake, and once in a while for observations on trends or industry developments. Once in a while, though, I feel impelled to call out something that does not seem like it will lead anywhere
Fermenting sake, call it deberoku or moromi, stays one of my most impressive experience: freshness, sparling and a mouthfull. I agree it will not become a main stream of business but still an intersting gastronomic experience I would love to share with amateurs in France and Europe. Working on it...!
No idea where in Tokyo I can purchase doburoku. That said, let's give it chance!
Fermenting sake, call it deberoku or moromi, stays one of my most impressive experience: freshness, sparling and a mouthfull. I agree it will not become a main stream of business but still an intersting gastronomic experience I would love to share with amateurs in France and Europe. Working on it...!