WE’RE FEELING FESTIVE…

WHO KNEW STEAMED RICE COULD LOOK SO MAGICAL?

INTRODUCING SOME NEW AND OLD FAVORITES FOR THE HOLIDAY SEASON This Year.

Our lineup is overflowing with delicious sake, ready to suit all of your holiday needs… and maybe some post-holiday needs too! Here’s a little profile on each of the additions, but no better way to learn about them than to taste for yourself. Taproom Hours are as usual through December, so come stop by 4-10pm Tues-Thurs & 12-10pm Sat-Sun.

From Left to Right:

TOKUBETSU #08

Sour Sake! This time Tokubetsu has a tart twist to it. In the same way we make Kimoto, it went through a lacto-fermentation to begin with, only for this batch that was extended into the main fermentation and the tartness prevailed for a naturally sour and balanced profile. We think it resembles a lambic style beer or even pickled ginger… try it while it lasts!

DOBUROKU

Doburoku is a very creamy style, much thicker than Nigori and closer to the texture of kefir or Makgeolli. It truly highlights the rice flavors and is a really cozy choice for the winter season. We love it, so we’ll talk more about how this style is made in the future, but for now- enjoy!

SHIZUKU

We did an extremely limited run of Shizuku, for those of you that would like something extra refined for the Holidays this year. You’ve probably heard us talk about it before, but for a little reminder, Shizuku is our most delicate and smooth sake, made by hanging the Moromi in bags for the liquid to drip, instead of pressing them. The process takes more time and care, only capturing a small amount of sake from each bag, but the result is completely worth it.

And of course… Our Holiday Nigori returns! This is our classic Nigori, dressed up in snowy, festive wrapping, as shown in our gift boxes above. You may even spot a small easter egg on the label if you look extra closely… but as I said, we’re feeling festive- so I’ll just give the secret away… It’s little chicken wing snow flakes!!! Why chicken wings? Well, every year, Shinobu and Ayako participate in the “KFC Christmas” tradition, common in Japan, where they go out on the town (wearing their pajamas, obviously) in search of a big bucket of fried chicken! This year, they want to invite you to celebrate this tradition with them at the Taproom on Christmas Eve if you’re staying in the city for the holidays. We’ll provide more details on our social media, but we’ll be open from 12pm-10pm and would love to see you there.

In other news, you may have noticed a new face scooping rice in the photo above…

SAY HELLO TO MAXINE, OUR NEW ASSISTANT BREWER!

Hi! I’m Maxine and I’m so excited to be joining the production team here at Kato Sake Works.

I grew up just outside NYC and try to visit my family in Japan as often as I can, so NY and Tokyo have always felt like home. I feel so connected to KSW culturally, and now since joining the team I’m finding so many exciting alignments between my love for creating and sake brewing.

I have a background in art making including printmaking and ceramics and have been missing working with my hands. I am so happy to have found a place where I get to massage rice ;) and be on my feet all day. I feel very honored to be learning this craft from Shinobu, Joanie, and Evan and am so excited to continue making.

I find myself back at the taproom outside of production hours quite often so I hope to see y’all around!!

-Maxine

PS- We have a very exciting New Years announcement coming up… and it involves sleighing demons, so stay tuned!