From Tono to the world. A sake made from the soil, a return to the origins.

Doburoku, a type of unrefined sake, boasts a long history, even appearing in the Manyoshu, an ancient collection of Japanese poetry. In ancient times, it was offered to the gods as a prayer for a bountiful harvest and as a token of gratitude for the harvest. Eventually, it became a familiar drink, brewed in ordinary households. However, later, home brewing was prohibited by national policy, and as sake brewing technology advanced, it faded from the dinner table. Despite this winding path, doburoku, enjoyed without filtering the mash, is truly the origin of rice-based alcohol. It offers a simple yet robust flavor that makes the most of the natural goodness of the ingredients.


Yotaro Sasaki, who runs the auberge "Tonoya Kaname" in Tono City, Iwate Prefecture, felt the potential of doburoku (unrefined sake) and realized his dream of creating "doburoku that can be enjoyed on a global scale." Tono City became Japan's first doburoku special zone in 2003. Mandated to use locally produced rice, Sasaki began his research on rice and settled on "Tono No. 1," a local variety from Tono City. As a result of continuing to cultivate rice using farming methods close to nature, he gained the conviction that "good doburoku is made from good rice, and good rice is made from good soil." The soil he cultivated over 15 years continues to evolve, and he says that the power of the rice is also increasing. Its taste is delicate yet complex, full of vibrant freshness, and has overturned many people's preconceived notions of doburoku. Currently, Sasaki's doburoku is exported to Europe and Hong Kong, and guests from all over the world visit his inn, where he is also a chef, seeking its taste.

Next up: Sake brewed on the morning of February 4th, the first day of spring.