ONTARIO SPRING
WATER SAKE
COMPANY
NØGNE Ø
ARRAN
BREWERY
On the Isle of Arran in Scotland,
the Arran Brewery has already
been testing sake on a small scale
consulting with Nogne in Norway.
Consent was granted in January
to build a small brewery, bottling
plant and visitors centre. They
plan to export the sake to Japan
alongside their craft beer range.
Originally known for making its own craft
beer, Nogne started brewing sake from
the town of Grimstad, Norway in 2010,
making it Europe’s first sake brewery.
imported Japanese
ginpu sake rice
Produces ‘Izumi’ branded unpasteurised
sake. The brewery was started in 2011
under advice from Miyasaki Brewing
Company (Masumi / Miyasaki brands) and
master brewmaster Yoshiko Takahashi one
of the first female toji. Their ‘namazake’
unpasteurised sake meets a demand in
the Canadian market, where Japanese
imports easily spoil on transportation.
With an established record for experimental
beers, Nogne have sought to create similar
lively flavours in their sake.
They import Ginpu rice from Hokkaido,
and apply the traditional Yamahai method.
This is very labour-intensive, with several
months added to the production process
but resulting in richer and bolder namazake.
DOJIMA
Northern Ontario spring water
imported Calrose
Rice from California
Based in Cambridge,
Dojima has been started by
a sake brewery from Osaka.
Production is due to start at
the end of this year, producing
namazake, flavoured sakes and
Kijoushu, using European and
Japanese rise.
Yamahai Method
for complex moto
GOODNESS SAKE
Moto-I was the first microbrewery, borne
from the personal dedication of Blake
Richardson adapting his successfuly beer
making record to sake. After the first
tast of sake, It took five years of touring
breweries across Japan, and piecing
together his own manual from what he
could translate of original Japanese
instructions and texts.
TEXAS
SAKE
M
IC
BLUE
CURRENT
RO
BR
EW
ER
His junmai ‘softer’ style sake is
unpasteurised and served on tap at the
brewpub. It combines short-grain rice
from California with local water, and salts
to aid yeast production.
The Texas Sake Company match their
sake with the local spicy Texan and
barbeque food, and have and has
developed an appropriately bold and
full-bodied genshu. This comes from
local Texas Shinriki organic rice, and
yamahai style yeast starters, to provide
greater acidity.
Based in Kittery, Blue Current brews
sake in two batches per month using
California grown rice, milled in Minnesota
and brewed in Maine using local water.
Goodness Sake are based
in Brighton and have been
developing small batches of
junmai, unfiltered & unpasteurised
sake due for release soon.
TAIWAN TOBACCO
& LIQUEUR BREWERY
Started in 1922, they had a monopoly
on Taiwanese sake until 1987.
Premium sake now made as Linkou
Sake Brewery.
DORAGON SAKE
Toorank Distilleries are a Dutch spirits
company from Zevenaar , who produce
‘Doragon’ Sake in Holland alongside
many other different third party branded
spirits and ready made cocktails. This is a
futsushu basic sake made from fermented
rice flour, and has some of the widest
distribution in the UK through the major
supermarkets.
TIANJIN NAKATANI
Brewery in China founded in 1995
by Masato Nakatani from Nara, a
sixth generation brewer in Japan
with previous experience founding
factories overseas. They now make
25% of all the premium sake sold in
China. Tianjin offered a good location
in China, with cold winters and high
quality local rice.
IE
S
CEDAR
A
SAKE PRODUCTION ABROAD
Founded in 2012 by Jeff James, the
Cedar Brewing Company is the first in
Washington state for 70 years. It uses
water from the Cedar River flowing west
from the Cascade Mountains towards
Seattle with Calrose rice. They produce
only a few hundred cases in four styles:
nama, junmai, nigori and taru. These are
available in the North-West of the US and
local Seattle restau Ʌ