Our Sake-People
Our sake-people brew every batch with great care – and they're here for you.
Ten years ago we started with a borrowed rice cooker and a packet of koji spores. The first batch came out sour, the second cloudy, the third… almost sake. Since then we've brewed every season, taking notes, tasting and learning.
We're not a factory. We work in small batches, wash the rice by hand, watch the koji day and night and stir the mash with a wooden paddle. Behind every bottle there's a person who knows which dawn it was born on.
SakeAsAService means we don't brew for a warehouse: we plan each season around pre-orders. You tell us what you'd love, and we make it – for sake's sake, by hand.
What we believe in
Tradition
We honour centuries-old Japanese brewing methods – koji, sandan shikomi, slow and cold fermentation.
Craft
Brewed by hand: small batches, a fermentation log, and a great deal of patience.
Seasons
Every season is sake season: sake follows nature's rhythm, and so do we.