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HOW TO MAKE Doburoku (quick Sake)
What is doburoku? Doburoku is a sake in unfinished form. The procedure of making doburoku is nearly identical to that of making sake except the length of fermentation is much shorter, and it may not be filtered nor cleared. The advantage of doburoku is to be handy and can be made quickly in a very small scale at home. Option 1 Materials Koji (of any type, dried) 1 cup Boil-cooked rice 1 cup Warm water 2 cup 1/2 teaspoon bread yeast 1/2 teaspoon lemon squeeze 1L Mason jar Procedure Put all the materials in the Mason jar. Mix thoroughly. Place in a cold place less than 20 degrees C. Do not close lid tightly, or the Mason jar will explode. In a few hours, fermentation will start with CO2 bubbles. After 3 to 5 days, the mash will smell like sake, and can be served any time as doburoku. Doburoku can be served with grains of rice and koji, but can be filtered with a sheet of gauze or a tea strainer. Alternatively, doburoku may be crushed by a hand-held electric blender. The taste of doburoku changes depending on how long it is fermented. That is, little alcohol but sweet after several days of fermentation; more alcohol but less sweet after 2 weeks of fermentation; very dry, no sweetness after 4 weeks of fermentation. Option 2 Materials Yellow koji (dried) 1 cup Boil-cooked rice 1 cup Warm water 2 cup 1/2 teaspoon #7 sake yeast, or #9 sake yeast 1/2 teaspoon lemon squeeze 1L Mason jar Procedure Procedures are exactly the same as Option 1 but two items in the materials are different. First is the yellow koji such as the one made using mototate koji starter. And Second is that sake yeast #7 or #9 is used in place of bread yeast. Yellow koji is available at Etsy. The sake yeast #7 and sake yeast #9 are both available online including Amazon.com. If you make doburoku frequently, you need to buy only once. Follow the sour mash technique to use the sake yeast multiple times after once purchase. Option 3 Materials Yellow or black koji (dried) 1 cup Boil-cooked rice 1 cup Warm water 2 cup No yeast 1/2 teaspoon lemon squeeze in case yellow koji is used, but no lemon squeeze is necessary if black koji is used. 1L Mason jar Procedure In this option, no yeast is added, but the natural yeast that exists in koji will work. It will take a few days longer for fermention with CO2 bubbles to start. Using the natural yeast is in principle same as using the natural yeast in making sour bread. If sour bread making works, this option of making sake without adding yeast will work. If successful, the doburoku made in this way is as good as the one made with Option 2. Yellow koji and black koji are both available at Etsy.
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