Following the marketing of the Makgeolli Geonbae in July 2021, the next logical step was to develop our own sake. As we had, in large part, the necessary equipment for brewing sake. The only missing was the knowledge to brew it. Easier said than done…
Sakusei translates into create, creating. The creation of a sake that would be up to the Japanese tradition of more than 2500 years. Our sakes are 100% brewed in Quebec using traditional methods. We also make our own koji. We do it to be able to control all the parameters of growing the mushrooms that will produce the desired aromas and flavours.
Our Junmai-Ginjo is made from 60% polished rice and our specially made koji to bring out all the flavours and aromas traditionally found in Ginjo’s. The floral and pear aromas combined with a well-balanced acidity and residual sugars, give us a refined and balanced sake. The alcohol bears the flavours for a long time and brings a silky and pleasant texture in the mouth.
It is obvious that sake blends perfectly with Japanese cuisine. But because of these qualities, it can be combined with a lot of flavours. From a good salty ham to a sweet dessert, it’s up to you to discover all its facets.
The tasting temperature is important to appreciate sake, we recommend drinking it cold at a serving temperature between 4 and 6°C.
If you have any questions or comments, please contact us.
Since its creation until 2022, Vrooden Brewery has distinguished itself by winning several Quebec and Canadian medals for these German beers and strong beers aged in oak barrels. Since 2022, we are 100% devoted to Korean and Japanese rice wines.
