This morning we have started to press Brew #17. We have just paused to taste the Arabashiri first run sake, and it is indeed delicious, a smooth, clean and fruity encore to Takahashi-toji, whose methods are now being applied by head brewer Greg Newton. Those who brave Toronto’s winter weather to visit our brewery today through Monday can taste just-pressed Shiboritate sake at the tasting bar, sake at its freshest!
We will bottle a very limited amount of the first-pressed Arabashiri version of Batch #17 for the growing number of customers that have become fans of this light but flavourful treat, which will be available only at our retail outlet in the Distillery District.
Kampai!