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 Tōji1 and his crack 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.
Appearance/nose: 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.
Room Temp: 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.
燗 Kan2: This is how the makers of Dobu recommend, and if you want to experience Dobu and the craft of Kato Tōji in all its glory, then this is how it should be enjoyed. 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.
Food Matching: Speaking of food, Dobu is the perfect match for a wide variety of foods. Fruits of the land to the sea, oriental or occidental, Dobu is not choosy when it comes to dancing partners! You might want to try Dobu with a good strong cheese, especially a Dobu Kan (heated Dobu) as the heat melts the fats of the cheese it’s like having a 5 star kitchen in your mouth! I particularly enjoy Dobu with rich Italian dishes with their crimson red tomato sauces; it makes for a great contrast with the milky white of Dobu. A feast for your eyes as well as your taste buds.
Dobu is a great way to enjoy artisan Sakéware, the cloudy white Dobu is beautiful with the black “Seto-guro”, red “Bizen-yaki” or the green of an “Oribé” or even the beautiful Japanese lacquerware.
Storage: 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. A Saké maker once told me that, for Sakés like Dobu, it’s 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”…)
1: Tōji - The master Saké maker.
2: Kan - Saké heated to its optimal temperature, to open up its flavours and realise its potential.
Product 4/8
