we make bonsai batches of modern craft sake

our largest fermenter is only one hundred litres, which means we can produce a maximum of fifty litres of sake at a time.

as with how the craft beer movement changed the way that people saw beer, we're hoping to push the boundaries of how people perceive and enjoy sake. 

as well as making traditional style sake, we're also experimenting with the more unusual ingredients to produce more unusual styles.

we believe that by stepping back from some of the traditional approaches we can open sake up to a wider audience whilst also honoring its heritage.