Japanese traditional sake “doburoku” has been loved since ancient times.

“Doburoku” is a traditional Japanese alcoholic beverage made from rice, koji, and water. Unlike sake, it is not filtered during production, giving it a milky, thick, and sweet taste. It is said that its history dates back to the Yayoi period when rice cultivation began in earnest in Japan and has been deeply rooted in people's lives since ancient times. Doburoku produced by “Tokyo Port Brewery,” the only sake brewery in the 23 wards of Tokyo, is a sweet and additive-free beverage with an alcohol content of 5-6%, like Amazake. It is recommended for those who are new to Doburoku or do not like strong alcoholic beverages.