SAKÉ IN THE USA

Saké is known as distinctly Japanese, but American-made saké has existed since the 19th century.

Until the early 2000s, when Japanese exports became readily available, saké that was sold in sushi bars and retail stores nationwide was predominantly made in the U.S. While historically, American saké was crafted by a handful of large companies, today there’s a new generation of domestic brewers in the spotlight.

From just five breweries a decade ago, there are now more than 20 nationwide. Small in production, often hyperlocal and distinctly American, these craft breweries bring unique, well-made saké to Everytown, USA.

A Local Affair

In the grand scheme of American alcoholic beverages, craft saké is a tiny drop in the bucket. Atsuo Sakurai, owner of Arizona Sake, brews just 1,000 gallons per year in Holbrook, Arizona, a desert town of 5,000 residents. Sakurai’s operation “isn’t really a microbrewery,” he says. “It’s more like