Doburoku, considered the origin of sake, is made by fermenting rice, rice koji, and water without filtering the mash. Because the ingredients are consumed as they are, nondo puts great 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 sokujo (quick-fermentation) style doburoku is made with Hitomebore rice grown using natural cultivation methods, without any pesticides or fertilizers, and milled very minimally. It offers a gentle balance of rice umami, natural sweetness, and soft acidity, making it a great introduction for first-time doburoku drinkers. While most of our products are shipped unpasteurized, this pasteurized version is a rare exception—ideal for maintaining quality during overseas transport.