torsdag 1. november 2012

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!

torsdag 25. oktober 2012


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.

tirsdag 23. oktober 2012


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!

fredag 7. september 2012

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 1st 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!

fredag 17. august 2012

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 

torsdag 2. august 2012

Season II

Sake brewing is a labor intensive, hands on endeavour and the more passion, pain and love that goes into the brewing the more wondrous the final product. A special thanks to those that took the time out to lend a helping hand.

Photos of Anders Nielsen and Sahon Flan.
Our second Sake brewing season is winding down. The last two batches are soon to be pressed and then we will be ready to carefully blend and  pasteurize our six batches from this season to make our Junmai Sake. 
Our focus this season has been to produce the Junmai which is now available in Vinmonopolet outlets throughout Norway. Another exciting development is that this product will soon be available through the LCBO in Ontario, Canada.

We are looking forward to the next brewing season where we will be brewing Junmai Ginjo and Junmai Daiginjo Sake…… Nøgne ø we live for new challenges and this spirit lives in our Hidaka Jima Sake. Junmai Ginjo and Daiginjo brewed in Norway with Ginpu rice from Hokkaido, fantastic! 

To round out the season we will of course follow this up by brewing some of our originals from our very first season in Europe’s very first Sake Brewery.

lørdag 17. mars 2012

Sake production

After a long brake we have now started our production again with a Junmai. 
It will be available at Vinmonopolet. 
Brock working on Daki - Daru.

mandag 27. februar 2012

Sake cocktail workshop

It was a blast to have Halvor Digernes (from Fuglen, Oslo) and Benjamin Lee (from St.Lars, Oslo) visiting for a sake cocktail workshop.

One of the successful creation was this :
4 cl Yamahai Motoshibori
4 cl Amontilado Seco Sherry
1 teaspoon Maraschino Liqueur
1 teaspoon Orange Bitter