DRIVEN BY NOSTALGIA + PROPELLED BY THE FUTURE
At Proper Saké Co., we take great pride in our symmetry of historical reverence and modern technique. Beginning with the koji, every step of the process is painstakingly completed in small batch by a single human! Each bottle delivered is hand packed and sent out at peak freshness for a quality of product that has previously been unattainable in the Americas. Our tasting room offers a revolving cast of unpasteurized, unfiltered sakes on draft, Japanese style dry lager and taproom only special releases. Our aim is to continue experimenting with both classical and innovative methods, to please purists and newcomers alike.
- Kinichiro Sakaguchi
The Proper Saké Tasting Room, in Nashville's Pie Town neighborhood, is the perfect place to gather for an immersive saké experience with colleagues, friends, family, or even enemies! We are offering unpasteurized special release sakes and Japanese style dry lager, now open to the public on Fridays (4-9) and Saturdays (1-9) at:
628 Ewing Avenue
If you would like to organize a private event at the space please submit an inquiry below.
FOUNDER / CEO / BREWMASTER
Byron is a multi-discipline culinarian with an eclectic collection of experience. His career has been built around an understanding of culinary science with time spent at establishments like Dinner Lab, Husk Nashville, and The Clover Club to name a few. In 2016, he undertook the unique challenge of starting an American Saké brewery in Nashville where he counts many local and global luminaries as investors and satisfied saké drinkers.
FOUNDATIONS: Junmai sake is a traditional Japanese beverage composed of FOUR ingredients: Rice, Water, Koji, Yeast. Although it may feel new, it has been consumed and used in religious ceremonies for over 2,000 years now. In fact, a study of Japanese history would be incomplete without the study of Sake history. The drink is mentioned in the ‘Kojiki’, which is the first written and recorded history of the country.
Saké grade rice has a distinctly different structure than standard table rice and is extensively milled to remove impurities/isolate the pure starch core (shinpaku).
Koji is the workhorse of the ferment. It's enzymatic activity is arguably the most important and delicate ingredient in the process. Koji in conjunction with the yeast and starch content of the rice create what is called a “multiple parallel fermentation” simultaneous activity of starch to sugar to alcohol is what gives sake it’s title as highest ABV, naturally brewed beverage on the planet.
Special Water is the key to a well balanced saké. Our water is built to mimic that of the fabled well water of Nishinomiya. It's balance of softness and gentle minerality help create beverages that are strong in the tank and gentle when taken out.
Yeast is one of the most distinguishing characteristics of final profile, especially aroma. At PSC, we utilize both traditional and eclectic styles of yeast in an attempt to honor tradition and celebrate beverage styles from around the globe.
WHERE TO buy
PROPER SAKÉ TASTING ROOM (628 Ewing Avenue) - WOODLAND WINE MERCHANT - CRAFT BREWED - THE CATBIRD SEAT - TKO - OTAKU - BASTION - HUSK - LOCKELAND TABLE - SINEMA - HENLEY - NOMZILLA - BUTCHER & BEE - VUI'S - TWO TEN JACK - VIRAGO - KOI - WINE SHOPPE of GREEN HILLS - PROVIDENCE WINE & SPIRITS - ELIXIR SPIRITS - PARKWAY WINE & SPIRITS - VILLAGE WINE - FRANKLIN WINE & SPIRITS - NASHVILLE DAILY - SOBRO WINE & SPIRITS - WEST MEADE WINE & LIQUOR - IROQUOIS WINE & SPIRITS