We Go Bananas for Sake

When people stir our Moromi Mash for the first time, they often exclaim something along the lines of, “It smells like a banana smoothie!”. Since actual bananas are not found anywhere in our process, where does that distinct banana aroma come from? The short answer, Isoamyl Acetate, an ester formed through fermentation that is prominent in many quality sakes, including ours.

If that sparked your interest, then here is an incredible article that our good friend and sensory scientist, Scott Simpson wrote for Good Beer Hunting. It touches on this topic and breaks down so much more about flavor, aroma, taste, and the ways in which we try to understand these things. Enjoy!

From Scott:

"Bananas don't actually taste like bananas anymore." 

This is the beginning of a story about flavor, the ways we try to understand it, and how little we really know. How does taste actually work? How do we even begin to study it? And why, ultimately, do we like what we like? After hundreds of years of study we've barely scratched the surface, and what we've discovered just keeps getting stranger.

welcome to the team, AYA !

Hello! My name is Ayaka, and I am one of the new employees here at Kato Sake Works.

I support storefront sales, and am also tinkering community programming and conceptual art at the brewery. I discovered the brewery on a long summer walk, when Shinobu and Scott stopped me for a few samples of chilled sake. Memories of Japan flooded back and the distance from my Japanese roots didn’t feel so far away but right here in Bushwick! I think that’s one of the brewery’s perks: bringing a bit of homeyness in one sense or another — whether that’s a chilled bottle you open at your dining table or friendly banter outside the storefront, and hopefully soon the taproom you can visit to enjoy sake and gathering.

I’ve loved chatting and meeting everyone who has stopped by the brewery, and hope to see you soon!

NEW MERCH ALERT

Check out our new beanies for sale! We also added some long sleeved shirts into the mix - perfect for the end of winter and early spring days ahead.

< KSW

PS- Have you ever tasted sake that was made by using only the most exquisite drops from the mash?

We have something very exciting coming up… stay tuned!