Handcrafted in Norway

We have our new koji buta (koji making trays) custom made from Aspen wood by Torbjørnsbu Verksted AS!

Norwegian Sake Makes the News in Japan

We are delighted that the Sake scene in Norway and our Sake Microbrewery in Grimstad have received attention in the birthplace of Sake, Japan. The Hokkaido branch of the NHK, the Japanese Broadcasting Corporation, has done a 10 minute piece on Sake in Norway that aired nationwide.

Our handcrafted Yamahai Sake is made with Ginpu rice from Hokkaido so there is a strong connection between this northern island in Japan and us northern Sake Brewers in Norway. We are greatly honoured that our Hidaka Jima Sake from Nøgne Ø has received this kind of genuine appreciation and attention. 

Kampai!

First dai-ginjo outside Japan?

We are brewing our first junmai dai-ginjo sake.  The rice is Ginpu milled to 45%.
We are wondering whether this is the first dai-ginjo sake made outside Japan!

Ginjo-shu

We have just pressed our first junmai ginjo-shu, and we are incredibly proud and happy with the result. This sake is destined to be pasteurized.
This is Brock pouring sake kasu from the bags after the fune was emptied.

JUNMAI SAKE- NEW BOTTLE

New update on our Junmai-shu sake bottle with the London Sake Challenge award sticker.

Hand bottling - 3 at a time.

The bottling crew consists of Thomas and Cathie on hand labelling; Toa by the bottling line and Rune at the crown machine.

Are you able to spot the differences here?

For optimal enjoyment, our Junmai-shu sake should be stored and served cold!

We are pleased to announce that 2 of our sakes  won:

*Gold medal - Yamahai Motoshibori

* Bronze medal – Junmai Shu

at the London  Sake Challenge 2012. We usually say we do not care much about awards, which is general true. However, when it comes to sake, as the 1^st sake maker in Europe with less than 3 years of experience, this is a fantastic achievement. The fact that Nøgne Ø has been given these awards totally overwhelms us. This is only the beginning!

Kojimaking for a new sake

Our Toji started the kojimaking for a new upcoming sake today!

Weighing the mold spores- Aspergillus Oryzae

The tool for spreading the mold

Mold spores are sprinkled

Mixing rice and mold spores

The rice needs to rest for a day