Doburoku
Konan Doburoku 'Kikanbo'
Konan Doburoku 'Kikanbo'
A living alcoholic beverage made with self-cultivated rice and delicious water from Konanmachi.
Konanmachi is surrounded by Inawashiro Lake to the north and mountains to the east and west, and was once a post town on the Shirakawa Highway.
The Doburoku Kikanbo, which is brewed while reflecting on the culture of that feudal domain era, is the first product authorized under the "Koriyama City Konan Doburoku Special Zone."
To consume, loosen the cap while the product is frozen, and then move it to room temperature or the refrigerator to thaw slowly. It is also recommended in a sherbet consistency.
It ferments even at low refrigerator temperatures due to the use of Kyokai No. 901 Yeast.
As fermentation progresses, the rice grains will dissolve, and the product will become paste-like in about two weeks.
If stored for a long period, you may experience a stronger sourness.
Please enjoy the changes in the flavor of this living alcoholic beverage.
Waraiya