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Specialties
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.
History
Established in 2007.
Masa Shiroki is the founder and owner of Artisan SakeMaker on Granville Island. It is Canada’s first and only premium sake winery. Launched in January, 2007, the business comprises a studio, tasting room and retail store.
There’s a clear distinction between the locally made sake and imported premium sake. Ours is unfiltered and unpasteurized, so it retains its original aromas and flavour profile, which means that people find it more like wine than what they have experienced so far.
We have just succeeded in growing rice in B.C. — in Ashcroft, near Kamloops. And will continue to do so this summer.
We also create products using what’s left after the sake is pressed — fermented rice mash, which is abundant in essential amino acids. We came up with two condiments, and the next step is cosmetics. business sustainable, we have to think about using the byproducts.