Texas Sake?

Sake to me, Texas Sake Company

Texas <i>Sake</i>?
Photo by John Anderson

Yoed Anis is the president and toji (master brewer) at Texas Sake Company, one of Central Texas' newest adult beverage producers. He's banking on Texans having a taste for organic, premium sake made right here in Austin. After attending the University of Texas, Anis spent a year living in Japan and fell in love with sake. He decided he had to give it a try and started Texas Sake, one of the U.S.'s first micro-kuras (sake breweries).

"I was very fortunate that Texas grows the right kind of rice for sake," Anis tells us. "Historically, Texans were growing long-grain rice, but around the 1900s, the Japanese government was hoping to find new places to provide rice for their growing empire. They found parts of Texas where their preferred, medium-grain rice would grow perfectly, so they lent their methods and their own medium-grain rice. Some of what we grow in Texas is still part of that rice they sent. It's actually genetically close to the rice the Japanese used 100 years ago, so we are using older methods to make our sake."

Anis sources his organic medium-grain rice down around Wharton and Bay City and, surprisingly to me, at least, thinks Austin water makes a nice alcoholic beverage (so does Tito's Vodka, by the way). Texas Sake Company makes two types of sake: The Whooping Crane Tokubetsu Junmai (junmai is sake made purely from rice and water) is its premium sake, filtered and fruity. Rising Star Nigori Cloud Junmai (nigori means something close to cloudy) is unfiltered and just slightly sweet. It's Anis' choice to pair with big-flavored foods.

The Texas Sake Company's tasting room at 5501 N. Lamar Ste. A-115 will be open by appointment only because of sanitation concerns. However, the sake is available online (www.txsake.com), and Anis hopes to soon find both restaurants and stores to carry his brews. Texas Sake's opening day was Oct. 1, which was also International Sake Day. The company's first bottles will go on sale in a couple of weeks.

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for over 36 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

Support the Chronicle  

More Texas Sake Company
They'll Knock Your Sakes Off
They'll Knock Your Sakes Off
Austin restaurants pour passion into their sake programs

Margaret Shugart, Aug. 16, 2013

Stuffed Locally
Stuffed Locally
A Texas farmers' market Thanksgiving

Rachel Feit, Nov. 23, 2012

More by Wes Marshall
Weekend Wine
Weekend Wine
Oregon's Great White Wine

Jan. 13, 2018

Weekend Wine
Weekend Wine
Two Texas reds well worth your money

Jan. 6, 2018


Texas Sake Company, sake, rice, Texas spirits

AC Daily, Events and Promotions, Luvdoc Answers

Breaking news, recommended events, and more

Official Chronicle events, promotions, and giveaways

Updates for SXSW 2017

All questions answered (satisfaction not guaranteed)

Information is power. Support the free press, so we can support Austin.   Support the Chronicle