Sake specs
- Prefecture
- Nagano (長野)
- Rice type
- Domestic rice (国産米)
- Polishing rate (semaibuai)
- 70%
- Alcohol content
- 14%
- SMV
- -26
- Acidity
- 1.5
Endo Keiryū Domuroku Junmai (渓流 どむろく 純米) is an easy-to-drink, well-balanced Junmai with a full-bodied rice flavour and a gentle sweetness. It is not a nigorizake, but a doburoku (see below). Experience a new taste sensation. Domuroku is brewed following methods handed down at the Endo Sake Brewery from generation to generation. It continues to ferment in the bottle and boasts a unique cap with a valve to preserve its taste and quality and allow for gas emission. The bottle will not spill even if it is laid on its side, but if it is laid on its side for a long time in storage, it will not degas, and the sake will ooze out. The bottle should be stored in an upright position in the fridge and gently turned before opening to even out any settled mash before serving.
Doburoku means "home-brewed sake". Bootlegging was outlawed in the Meiji period. Nowadays, doburoku refers to sake with a lower volume of alcohol and a brewing process in which all the main ingredients – steamed rice, kōji, and water – are added to the starter mash at once, not in batches, as is the case with regular sake. The yeast in the mash does not multiply as much as it would in typical batch brewing, resulting in an abundance of sugar that cannot be converted to alcohol. The sugar erases the yeast remnants and halts the fermentation process. Therefore, doburoku is much sweeter than even nigorizake.
About the brewery
- Brewery
- Endō Shuzōjō
- Name in Japanese
- 遠藤酒造場
- Address
- 29 Oaza Suzaka, Suzaka, Nagano Prefecture 382-0000
- Phone
- 0120−117−454
- Website
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Located in Suzaka, Nagano Prefecture, the brewery was founded in 1864 for the local Suzaka clan and began to supply sake to the clan's head. Since then, from the second to the fifth generation, we have inherited the intention of the first brewer, Endo Tokusaburo (遠藤徳三郎), to make delicious sake and continue to make sake to brew and nurture. Although our leading brand, "Yoro Masamune," has been awarded the Medal with Yellow Ribbon, we could not take advantage of the sake boom in the 1970s, and as a small brewery, Endo struggled to keep their quality. In 1982, the sixth generation, Endo Shuzaburo (遠藤秀三郎), became the head of the brewery at the young age of 21. At this time, there were only three employees. While starting to improve existing products, the brewery launched one of its leading brands, "Keiryū", in 1988. New brands followed, including the still-popular Asashibori, Domuroku, Naotora and Comet.
In 1993, the brewery was awarded the "Nagano Prefecture Sake Competition Governor's Prize" (長野県清酒品評会県知事賞 Nagano-ken seishu hinpyō-kai kenchiji-shō). In 2004, Endo won its first gold medal in the "Monde Selection". In 2014, the brewery celebrated its 150th anniversary.
In 1993, the brewery was awarded the "Nagano Prefecture Sake Competition Governor's Prize" (長野県清酒品評会県知事賞 Nagano-ken seishu hinpyō-kai kenchiji-shō). In 2004, Endo won its first gold medal in the "Monde Selection". In 2014, the brewery celebrated its 150th anniversary.