Yamato Soy Sauce & Miso Wins Highest 'Platinum Award' at International Sake Competition for Its Innovative Doburoku!

“From alcohol for getting drunk to alcohol for conveying kindness.” Yamato Soy Sauce & Miso Co., Ltd. (Headquarters: Kanazawa City, Ishikawa; President: Seiichi Yamamoto) has announced that its 'Yamato Doburoku (Yuzu)' received the highest 'Platinum Award' in the Doburoku category of the international sake competition 'Tokyo Sake Challenge 2026.'

### Scientific Brewing by a 'Sweet Sake Doctor' The award is backed by extensive brewing expertise. Shinpei Yamamoto, the company's Vice President who holds a PhD in Engineering for his research on koji sweet sake (amazake), led the development. Seeking natural flavor through fermentation, the product uses 'Koji' and 'Brown Rice' as raw materials. Sommeliers at the Tokyo Sake Challenge praised its honey-like nuances and suggested it pairs perfectly with cheesecake.

### Three Functional Features for Modern Wellness - **Natural GABA Richness:** Utilizing brown rice, which has more protein than white rice, the product contains 60mg (Yuzu) or 70mg (Cassis) of natural GABA per 500ml bottle to support relaxation. - **Zero Caffeine:** Confirmed to be caffeine-free to ensure it doesn't interfere with sleep, providing peace of mind for night-time consumption. - **Low Alcohol Design:** With an alcohol content of 9-10%, it is designed to be gentle on the body the following morning. The company suggests enjoying it straight or diluted 1:1 with carbonated water.

### Lifestyle Concept: 'Ichiju Issai Ichi-Koji' Doburoku is an unfiltered sake made from rice, rice koji, and water. Yamato's version uses domestic yuzu peel to create a fruity, drinkable profile. The company positions miso, soy sauce, and doburoku as the three pillars of a fermented diet. Within the traditional 'Ichiju Issai' (one soup, one side dish) lifestyle, they propose 'Doburoku' as the ideal alcoholic beverage choice.

### Legacy and Innovation at Kanazawa Ono President Seiichi Yamamoto (4th generation) has long dreamed of brewing sake in the historic brewing town of Ono. Alongside his brother Shinpei, they have elevated koji technology into this award-winning doburoku. This achievement represents a fusion of regional history and four generations of passion recognized on a global stage.