The song of the sake master brewer of Doburoku announces the arrival of late autumn in Oeyama, a village in Kyoto’s Tanba region known for its legends of oni demons.
Crafted with devotion using the pristine waters of Oe-cho, Kyoto, and premium, freshly made rice malt (Koji). Because it contains live, active yeast, our Doburoku is defined by an exceptionally fresh and crisp flavor profile.
Our unwavering commitment to fundamental brewing techniques ensures a consistently high-quality taste—an effort that has earned us prestigious recognition, including awards at the National Doburoku Contest and the Tokyo Sake Challenge. Experience a tradition of excellence in every refreshing sip.
Doburoku: Named after “Oni”.
On Town in Fukuchiyama City, Kyoto, is known as the home of the Oni(demon). It is also the legendary grounds of Shuten-doji, a demon who loved and drowned in sake. In 2009, Oe-cho was designated as a Doburoku special zone under the name, “shuten-douji home town. It was within this special zone of the doburoku that “Oni Babaa” was born. “Oni” (demon) is a keyword representing Oe Town. The name “Oni Babaa” embodies the wish that this sake—brewed in the very setting of the legend of Shuten-dōji, who fell in love with sake—will serve as a bridge connecting the region with as many people as possible.
Carefully Selected Rice and Water.
We grow the rice used to make our doburoku ourselves in the Kihara district of Oe Town, which has been selected as one of Japan’s Top 100 Terraced Rice Fields. The Koshihikari rice, cultivated in these terraced fields—where the water is filtered by the trees and the temperature difference between day and night is significant, a characteristic of mountainous regions—captures the rich, savory flavor unique to Amami rice. The water used in the brewing process is groundwater sourced from the Oeyama mountain range. This doburoku—crafted with care by a female master brewer using rice lovingly cultivated in the terraced fields and the clear, soft water flowing from the “Demon Mountain”—is characterized by a gentle flavor reminiscent of Kishimojin’s maternal compassion.
Fermented with care.
Doburoku is different from clear sake, a cloudy, white alcoholic beverage made without filtering the rice used as its raw material. One of its charms is that it allows you to taste the rice directly. As I was taught—“If you brew it carefully and with all your heart, the sake will respond”—I take the basics seriously and brew with total dedication.
The connections “Oni BABAA.” are created.
“I just love this taste,” “I’ve been waiting for this all year.” Every time I hear these words from customers who rush to our shop on release day, I’m filled with gratitude that we’ve continued making doburoku. We hope that our “Oni Babaa” will remain in people’s memories and continue to bring people together.
<Major Awards>
March 2015: National Doburoku Contest – Excellence Award
February 2022: National Doburoku Contest – Gold Award
February 2023: National Doburoku Contest – Gold Award
January 2026: National Doburoku Contest – Excellence Award
April 2026: 2nd Sake Challenge Tokyo – Silver Award