This is a sake brewery that has been in the mountainous town of Nara Prefecture for over 300 years. The master brewer and the brewery owner of Suiryu (established 1702) have worked together for many years to develop the best Kimoto Sake. Now Suiryu is famous for making one of the best Kimoto Sakes in Japan. Generally Kimoto Sake is known for being wild and complex in flavour, but Suiryu's Kimoto Sake is very delicate and clean on the palate.
Dobu derives its name from “Dobu-roku” the traditional Japanese home brew. Like dobu-roku, Dobu is also a Nigori – cloudy Saké- but that’s where the similarity ends.
Suiryu’s Dobu is made by one of the top Saké makers in Japan today, Mr. Kato Katsunori. Kato Tōji runs one of the tightest, most disciplined Saké making teams in the industry.
Amongst other things, Kato Tōji is a master of the traditional Kimoto method. Kimoto refers to the technique in which the Saké starter is made. Using the Kimoto method Saké makers can develop naturally occurring wild Saké yeasts (mainly Saccharomyces cerevisiae). The Kimoto method also produces a natural lactic acid, which works as an organic anti-bacterial, thus creating a pristine environment for a healthy and strong culture to develop.
Kato Tōji and his cracking team of elite Saké makers have harnessed the power and wisdom of nature through Kimoto to transform the humble home brew into “Dobu” a unique and extra-ordinary work of art. We are really fortunate to be able to enjoy this down under.
When you crack open a bottle of Dobu you may notice it isn’t pure white. Remember Dobu is au natural, and this Dobu is 2 years old, so it is more of healthy beige. The aroma is faintly sweet, and the first thought that came to my mind was caramel ice cream.
At room temperature it has a sourness much like whey, with a slight bitterness. But then you are left with the beautiful creamy texture. Its porridge like appearance may make it seem heavy, but it is deceptively light and smooth.
This sake is recommened at a warmed temperature. The aroma is the exquisite sweetness of rice porridge. That sour bitterness has transformed into a rich acidity tempered by the breadth and depth of rice’s unlimited umami, this is backed up by a shade of bitterness and finished off with a slight tannin like astringency – which, I believe, makes it an excellent accompaniment to food.
Please store your Dobu in a dark place. Or wrap your Dobu in something like newspaper to prevent any light getting through. Light is the one thing that can damage your Saké.Opening sakés like Dobu, it is best to open the bottle once then close it and leave it for a week. If you can’t wait that long, then just open it once and shake it around. After you open a bottle of Dobu it will keep for at least 3 months.
In fact it will develop and improve over the first 6 months and then settle. Aging adds another dimension to your enjoyment of Saké, and for those who possess the necessary will power, Dobu is a great Saké for aging. There are many Dobu fans that open a bottle then let it age for years! (Note: Dobu, as far as I’m aware, is the only Saké to have its own personal fan club. They call themselves the “Dobu Rangers”…)
This nigori sake was also bottled in 2012 (24BY).
Polishing Ratio: 65%
- Nara Prefecture