Doburoku (Unrefined Sake)

Japan's iconic rice wine brewed through 'parallel multiple fermentation,' where koji mold saccharifies rice starch while yeast simultaneously performs alcoholic fermentation.

A sweet drink made by mixing rice koji with rice (or rice porridge) and keeping it warm at 55-60°C for 8-10 hours to saccharify starch with koji enzymes. So nutritious it is called 'drinkable IV drip.' Contains no alcohol.

Steamed rice cultivated with koji mold (Aspergillus oryzae). The starting point for almost all Japanese fermented foods: sake, miso, soy sauce, vinegar, mirin, amazake, and more. Truly the 'mother of Japanese fermentation culture.'

Japan's iconic rice wine brewed through 'parallel multiple fermentation,' where koji mold saccharifies rice starch while yeast simultaneously performs alcoholic fermentation.

A Japanese distilled spirit made from rice, barley, sweet potato, brown sugar, or other ingredients, saccharified with koji mold before distillation. Typically 25-35% ABV.

A sweet alcoholic condiment (about 14% ABV) made from glutinous rice, rice koji, and shochu/distilled alcohol, saccharified and aged for about 60 days. Widely used as a seasoning in Japanese cuisine.

Japan's oldest distilled spirit, made in Okinawa. Brewed using Thai rice and black koji mold through all-koji fermentation, then pot-distilled. Aged 3+ years, it is called 'kusu' (aged awamori).

Japanese craft beer spread nationwide following the 1994 liquor tax law revision that lowered minimum brewing volume requirements. Many unique brands use distinctively Japanese adjuncts such as yuzu, sansho pepper, and wasabi.

Shochu distilled from re-fermented sake lees (kasu). Characterized by the elegant ginjo aroma inherited from sake lees, often produced by sake breweries as a byproduct.