Founded in 1789, Tanaka Brewing Company in Miyagi prefecture has continued to create sake in the orthodox kimoto and yamahai methods for over 200 years. All of the koji they create uses the most meticulous small batch called “futa koji.” They also use cedar barrel tools called “dakidaru” to control the temperature for their yeast starter. Their traditional brand is called Manatsuru, but their collaboration with Canadian aroma specialist François Chartier, established in 2018, is worthy of note. Even though blending sake has been done previously, this collaboration has brought forth new discoveries in regards to their flavor, outreach and audience.
