Museum of Sake Journal Summer 2016 - Page 43

THE AMERICAN DREAM sake in the US”. SakeOne continues both to import premium Japanese sake and brew their own which has proven a great success, their Momokawa brand is the 5th largest selling sake brand in retail in the US. “We produce only the premium saké grade junmai ginjo, which we craft in various styles such as nama, genshu, nigori and flavor infused ginjo sake”. They have 3 brands: Momokawa, Moonstone and g sake which each target different markets. “Currently we are producing between 70,000 – 80,000 9L case equivalents per year. Our intention is to continue to grow and meet demand as US and International sake consumption increases. Our kura, as it is equipped today, has a maximum production capacity of approximately 100,000 9L cases.” “Our brew staff have been trained by Japanese tojis. Obviously, we use our own local water just as the Japanese use their local water. We use Japanese ingredients wherever possible. That includes our yeasts, koji spores, fining agents and almost all of our brewing equipment. To import rice from Japan would be completely cost prohibitive. All rice used is Calrose from the Sacramento Valley and has a minimum seimai buai of 60%”. GAIJIN 24886 Gaijin 24886 is based in Denver, Colorado and starting selling sake to several local Asian and Asian fushion restaurants earlier this year, having suffered delays due to licensing issues with the state of Colorado. Owner and Master Brewer, Marc Hughes, tells us more: “I fell in love with the idea of sake while living in Osaka, but didn’t get into the nuts and bolts until returning to Colorado. My friends started home brewing beer. I helped them out a few times but wasn’t totally into it. I decided to look into how sake is made. It took several months of searching before I found an old Frank Ekhard recipe and a book that I had to special order through the library. The first batch was made with curiosity which lead to more questions which took me down the path I’m on today. I set up in Colarado because I live here and there is a great community for craft and small batch things. With the brewery revolution and the amount of amazing chefs in this state it has a great support network. I want to make a truly American sake. Similarly to how American whiskey will never be Irish or Scotch, but it can be great. I want to take American ingredients and make something truly fantastic. As for rice grades we’re sticking with ginjo for right now and I’d like to keep the sakes as close to junmai as possible, but it won’t be possible with some of the sakes. I’m really happy with the styles I’m making now, a junmai ginjo using Denver water, a junmai ginjo using Colorado mountain water, a ginjo fermented with Colorado peaches, a black rice sake fermented with black cherries, and our red rice sake. I would like to revisit a recipe I worked on a few years back using pickled cherry blossoms. MUSEUM OF SAKE JOURNAL 43