Often when you search around on-line, looking for a recipe for sake you find recipes for Doburoku (濁酒). No, they don’t say they are for doburoku. But if you brew them you don’t end up with what we in the U.S. think of as sake; I would venture to say the world. In Japan, “sake” is a much broader term. It is really for any type of alcoholic drink. However, outside of Japan, sake is the same thing to us as Nihonshu (日本酒) and Seishu (清酒). Even, in Japan, if a westerner asks for sake, it is mostly assumed he is not asking for just any alcohol.
Doburoku is kind of a farm house or home brew style of sake. It is, well, rustic and unrefined. This is the point Fred is making at the top of his recipe when he explains “refined.” If you are interested in making the beverage we think of when we say sake, the one in the store or at the restaurant, then you don’t want doburoku. It will never live up to your expectations. However, it does have its place. The fact that it is unrefined also means it is easy or easier to make than its more refined cousin. Continue reading “Is Doburoku Sake?”