Doburoku Gohyakumangoku (720 ml)

Doburoku — the ancient farmhouse sake category — survives in Nondo's Kaga expression as a living archive of pre-industrial fermentation. Gohyakumangoku rice, a heritage variety bred in Ishikawa in 1957, carries mineral density suited to the region's soft water drawn from the Kuzuryu River watershed. The sake remains unfiltered and unpasteurized, retaining suspended solids and active yeast character. Fermentation occurs in temperature-controlled tanks rather than traditional earthen vessels, a pragmatic nod to food safety that preserves the cloudy, sediment-rich profile. No added alcohol; the rice is polished to approximately 70%, leaving substantial bran and germ intact — a deliberate choice that amplifies umami and textural weight. The result drinks thick and creamy on entry, with pronounced koji-derived sweetness and a short, slightly astringent finish. Doburoku was historically consumed fresh within weeks; Nondo's version benefits from 6–12 months of cool storage, allowing minor oxidation to round the edges without sacrificing the raw, living quality that defines the style.