Fully ripened koji grown with fermentation love using rice as a raw material that is pleasing to bacteria.

Mr. Kotaro Ikejima has trained at Nihonkai Sake Brewery in Shimane Prefecture, Tomita Sake Brewery in Shiga Prefecture, and Okamoto Honke, and was the brewer in charge of ``Kingame Zakura'' at Okamoto Honke. He has developed a passion for brewing through his diverse experiences, including working in agriculture and miso processing, and learning about the cutting edge of food and alcohol at a sake specialty store.

In 2017, we opened Happy Taro Brewery in Hikone City, Shiga Prefecture, primarily as a koji shop. The raw material is perfectly ripe natural rice that is suitable for making koji, carefully selected by Mr. Ikejima. For example, ``Shiga Asahi'' from Ikeuchi Farm, which is produced using natural farming methods and home-grown seeds, produces a fruity flavor and exhibits its characteristics when used in making carp sushi. In addition, SHIBATA GROUND MUSIC's ``Thank you rice'', which uses natural circulation farming, grows into koji that shows the strength of the soil.

This koji professional has finally begun his dream of brewing doburoku in 2021. The storehouse is inside the Lake Skole, a commercial and cultural facility in Nagahama City. He determined that ``this producer's rice can be completely melted,'' and brewed fully ripened koji doburoku with the desire to express a delicious landscape through fermentation. Doburoku also has a new flavor using tea and medicinal herbs.
Based on the concept of "connecting happiness through fermentation," they also sell miso and carp sushi, and also hold fermentation workshops and participate in various events.

Tea leaves from a tea garden in Shiga were used for ``Something Happy Mandokoro no Chaen''