Minshuku Tono

Minshuku Tono is a family-run guest house with over 60 years of history located in Tono City, where the 4th generation owner Yotaro Sasaki, as a chef and brewer, handles Doburoku production. Carefully cultivating a rice variety called "Tono No. 1" developed to suit Tono's climate without using pesticides, he manufactures unfiltered, unpasteurized raw Doburoku brewed only with water, rice, and rice koji.
The White Label features strong sparkling properties and a sharp aftertaste, while the Black Label is finished as a rich and mellow aged type with weaker sparkling properties compared to the White Label. While being a small-scale facility called a Minshuku (Guest House) in Tono, it is a rare existence working on unique sake brewing.