Handcrafted in our artisan studio located at Railspur Alley on Granville Island, Osake is the first “fresh premium”Junmai Sake [Namazake] of its kind produced in Canada. Fermented from top-quality Japanese sakamai, then hand-pressed and hand-bottled, Osake is left unfiltered to optimize its fresh, delicate, fruit-like aromas and flavours.
Unlike premium sakes imported from Japan, which are typically produced once a year in winter, Osake is made in small batches several times a year in cycles roughly corresponding to the changing of the seasons. This departure from tradition allows us to explore and produce versatile wines that complement the varied in-season bounty of our local west coast cuisine-from fish and shellfish in spring and summer to heat-warming braises and stews in fall and winter.
Sake is a traditional Japanese beverage that is produced through the fermentation of rice. Currently sake production in Canada depends on the import of rice from other countries such as Japan and the US. Since 2009 Artisan SakeMaker has been tirelessly working on the research for producing rice locally in BC in the hope that OSAKE can be made from 100% Canadian contents.
With a successful harvest in the Fraser Valley in 2012, OSAKE’s 2013 production will include batches made from 100% BC grown rice; a dream come true for Artisan SakeMaker in its passionate pursuit for producing true “Canadian Sake.” This research document is produced and being shared with the members of farming communities in BC and elsewhere in Canada who may pursue rice growing practice and become rice producers to support the expansion of the Canadian Sake into the future.