Kioke Doburoku (720 ml)

Nondo's Kioke Doburoku represents a deliberate return to pre-industrial sake fermentation. Produced in Matsumoto, Nagano Prefecture—a region of cool mountain springs and volcanic soils at 600m elevation—this sake is fermented in traditional wooden kioke (wooden vats) rather than stainless steel, allowing slow microbial exchange and wood-derived mineral complexity.

The production method defines the expression: doburoku classification means unfiltered, unpasteurized sake with rice solids and yeast sediment remaining in suspension. Nondo employs whole-grain or minimal-polish rice, preserving the bran's amino acids and lipids that drive umami and textural density. Fermentation in kioke wood imparts subtle tannin structure and allows natural temperature fluctuation, extending the fermentation cycle and deepening ester development.

This is a living product—sediment will settle over time, and the sake continues micro-fermentation in bottle. The wooden vessel fermentation creates a signature earthiness absent in modern stainless-steel doburoku, anchoring the sweetness with mineral grip.

Best consumed chilled or at cellar temperature within 6–12 months of purchase. Requires gentle agitation before serving to redistribute sediment.