THE ONTARIO SPRING WATER SAKE COMPANY
The brewery is currently partnering with Blake Richardson from Minneapolis’
Moto-I to procure good quality Yamada Nishiki in the near future, which would
be milled at Moto-I and shipped to Toronto. In addition, Newton is hoping
to work with the Agricultural department at his alma mater, the University of
Guelph, to grow sake rice in Ontario. The brewery doesn’t seem to be resting
on the laurels of its current products but rather is setting its sights higher and
pushing the limits of what they can do. As further evidence, Newton recently
completed the brewery’s first tokubetsu junmai sake using rice polished to 60%
of its original size. This brings the brewery one step closer to producing ginjo
sake. The brewery has already won several awards at the International Wine
Challenge and the Toronto International Sake Challenge, and as Valvur and
Newton continue their hard work at perfecting the art of sake making, there will
no doubt be other accolades to come.
HANDCRAFTED PRODUCTS
The full complement of sake produced is available for tasting at the brewery’s
tasting bar. The brewery and tasting bar are separated by a glass wall, which
allows visitors to sip and watch Newton and the brewers at work. On most
occasions, the list of offerings available for tasting includes arabashiri (the first
bit of free run sake from the fune pressing) and shiboritate (freshly pressed sake),
identified according to the tank number. The brewery also bottles some nigorizake
and sake-inspired cocktails for those looking to try something a little different.
Izumi also sells a variety of sake by-products, such as sake kasu (sake lees), kasu
miso, sake soaps, ice creams and salad dressings. In addition, there are a growing
number of restaurants interested in their draught sake program or looking for a
custom Izumi label. Izumi isn’t only popular in Japanese restaurants. Valvur says,
“We have been fortunate to get our sake onto the menus of many non-Japanese
restaurants including fine dining, Chinese, Thai, oyster and other menu formats.”
To me, there are many special things about Izumi, not the least of which includes
their Izumi Tokubetsu Junmai, a favourite of mine. But more than simply their
products, I love that I have had the opportunity on a few occasions to help Newton
with pressing of some of their tanks of sake along with helping with other brewing
tasks. The fresh and vibrant aromas one inhales upon stepping into a sake brewery,
let alone getting one’s hands in the thick of it all, will always remind me of my
time in Japan. Indeed, while Izumi is situated in Canada’s largest city, the spirit
of Nippon is captured for consumption in all its forms and senses, thanks to the
people at the Spring Water Sake Company.
MUSEUM OF SAKE JOURNAL 43