Junmai

Crafted from locally grownrice to showcase true local sake!

Taste like banana, cream pie, salt bagel, breakfast radish.

A note from Shinobu Kato:

Sake has always been more than just a drink - it’s an agricultural product, carrying the climate, land, people, and culture of the place where it’s brewed. In Japan, you’ll find “Jizake” - local sake - wherever you go: on the menu at neighborhood izakayas, on the shelves of liquor stores, and at family dinner tables. Jizake is the pride of its region.

From the beginning, our dream at Kato Sake Works has been to become a true local sake brewery in New York. We love this place - a city of honking taxis weaving through neon-lit streets at night, and also a state of rolling tractors crossing wide fields of golden crops under a bright blue sky.

Not long ago, our team left Brooklyn and drove upstate to watch farmers harvest rice - the very rice we’ve now brewed into sake. Standing in that field, we felt a great joy, knowing we could finally bring New York’s harvest into New York’s sake. Today, we’re overjoyed to share with you our first Jizake, grown and brewed right here in New York. This sake carries the spirit of our home. We hope that when you open a bottle, you’ll taste New York, smell New York, and maybe even hear New York. This is our love letter to the place we live, work, and brew.

Kanpai!

Rice: Akitakomachi from Great Joy Family Farm
Rice Milling: 95%
ABV: 16%
Region: Bushwick, NY
720ml