Course language: English

Workshop Highlights:

In this workshop, you will experience the magic of fermentation by making Doburoku, a traditional unfiltered sake based on the ancient Bodaimoto method.

Observe the dynamic activity of microorganisms as they work, and discover the harmony of nature and fermentation through this hands-on experience. Unlike conventional sake, Doburoku is characterized by its sparkling texture and unique taste—reminiscent of a yogurt-based alcoholic beverage.

What You’ll Experience:

• Doburoku Brewing:
Learn how to make Doburoku using just koji, rice, and lacto-fermented water. You’ll prepare your own batch to take home and ferment further. Please bring a container (plastic or glass) with a capacity of 2 liters or more.

• Feel the Power of Microorganisms:
Witness the fermentation process as microorganisms thrive and create a bubbling mash. Experience the connection between nature and fermentation firsthand.

• Discover Sake Lees Cuisine:
Explore the versatility of sake lees (a byproduct of brewing) in cooking. Sample dishes and learn how sake lees enzymes can enhance miso soup and other recipes.

• Learn the History of Bodaimoto:
Uncover the origins of Bodaimoto, a brewing method developed 600 years ago, and how it has influenced modern sake brewing.

What You’ll Learn:

• The role of koji in fermentation and its incredible power
• The history of Bodaimoto and the origins of sake
• How to make Doburoku step by step
• Creative ways to use sake lees in cooking

The workshop includes:

• Tasting of naturally sweet, non-alcoholic amazake
• Approximately 1 kg of Doburoku (take-home portion)
• A variety of dishes made with sake lees
• Seasonal vegetable-packed miso soup with sake lees

Please bring a container (plastic or glass) with a capacity of 2 liters or more!

What is Bodaimoto Doburoku?

Bodaimoto is the oldest brewing method, developed over 600 years ago. Using only koji, rice, and water, this method harnesses the power of naturally occurring microorganisms without the need for starters like yogurt, sourdough, or wine.

It’s fascinating to see how people of the past, without knowledge of microbiology, discovered ways to attract "friendly microorganisms" like lactic acid bacteria and yeast.

During the brewing process, the bubbling mash offers a tangible connection to these invisible yet essential partners. It’s a warm, reassuring experience that brings you closer to nature.

What Does Doburoku Taste Like?

While the flavor may vary depending on brewing conditions, climate, and season, Doburoku generally features:
• A subtle acidity with a refreshing tang
• A light, yogurt-like flavor
• A cloudy, lacto-fermented alcoholic beverage that’s gentle on the palate

Date:
Freitag, 28. März 2025, 17:30 – 20:30

Participation fee: CHF 185.-

Number of Participants: min. 5 Pers., max. 8 Pers.

Registration Deadline: 5 days prior to the workshop

Cancellation policy:

• Cancellations made more than 5 days prior to the workshop will receive a full refund..
• Cancellations made less than 5 days prior to the workshop no refundwill be issued. However, transferring your spot to a substitute participant is always possible. Please inform us about this at info@jcocos.ch.

For any questions or changes, feel free to contact us at info@jcocos.ch.

We look forward to seeing you at this special workshop!