Our Story

Brewing the impossible.

When we first raised the idea of a sake brewery in Singapore, we were told it couldn't be done. We didn't have the right water, the climate, the rice, or the skill — and brewing in one of the wealthiest countries in the world would cost a fortune.

That changed when Yumika and Reuben met. Together they formed a conviction: that sake could be made anywhere, despite the circumstances — and could even thrive, and push the beverage into a future few had imagined.

This is not just sake made in Singapore. This is the New World of sake.

Breaking the mould

Our sake reminds you of Japan while introducing flavour combinations and nuances that defy the usual Japanese expression. We tweak traditional recipes and bring forward new styles to show the world.

Including the new

We work with ingredients from across the world to create craft styles that suit and enhance our sake — including glutinous black rice, and flowers and fruits indigenous to cultures and tastes beyond Japan.

Bridging cultures

Every country and its people have different tastes. We grow up with different foods, and different drinks alongside them — we follow the palate of our communities without realising it. We want to know those palates, use that knowledge to break boundaries, and bring sake closer to something everyone can enjoy. If a little spice in the brew brings a smile, we're all in. Sake is already one of the most versatile fermented drinks in the world.

Our crazy dream is to make sake a local drink, in every locale.