Our Story

Born in Monkton

A fascination with fermentation grew into a slightly healthy obsession. What to brew next? How big is that tank? What the heck can I do with all this?

The obvious answer? Start a sake brewery!

Enjoy in moderation

After much heavy study and drinking, my flagship Junmai sake is ready! Enjoy in moderation, but don’t be afraid to forget the next four years either.

New styles and flavors are always in the works, so keep searching the shelves for the latest brews!

Just can’t finish the bottle in one sitting?

No worries! Sometimes a good thing is better saved for tomorrow!

Keep the cap after opening. If needed, snap it back on the bottle and store in the refrigerator until you’re thirsty again!

What is Koji?

Koji is the magic ingredient that makes it all happen. To borrow from our bottle, it’s Aspergillus Oryzae incubated on steamed rice. Enzymes produced in the koji are used to convert starch to sugar. Still awake? Well the sugar is then converted to alcohol and bubbly CO2! There are even shirts out there sporting this phenomenon “Multiple Parallel Fermentation”!

STEAM

Steam the rice to prepare ready it for koji kin, or the spores of Aspergillus Oryzae.

INOCULATE

Cool and shake on the koji kin!

INCUBATE

Control the temperature, humidity, time and anxiety while the koji grows.

Chill Ferment

Low slow ferment for that perfect taste

Keeping that temperature controlled helps everything come together. Using multiple tank additions of water, koji, and steamed rice helps the yeast keep up. Crying softly into a pillow helps the anxiety while I wait for the whole process to finish! Gentle pressing brings it all home.

Now what’s going on here?

Flexing my nerd muscles pretty hard with a liberal use of Arduino powered gadgets. Temperature DAQ, bottle filler, and scales. All with 3D printed fixtures. What fun!