SAKERAMA is brewery-led. Behind every pour is a house pushing the craft somewhere new — hop-steeped experiments, thick living doburoku, fizzing kinetic sparkle and quietly perfect ginjo.
A first look at the houses we’re bringing together. Each is the star of its own pour — explore them pour by pour.
• 17 houses confirmed · more to come
▸ The makers
DoburokuItoshima's new-wave doburoku house — thick, living, unpressed sake bottled one rice variety at a time. Each release is a portrait of a single grain and the place it grew, brewed in tiny numbered batches.
Presented by meihin.sg ↗
▸ The makers
Hopped
Botanical
Alt-KojiFukushima's craft sake renegades from Namie — pioneers of the new craft sake licence, steeping rice with hops, botanicals, tea and whatever sparks the imagination. Their LAB series is one-off experimental brewing at full tilt.
Presented by OMU NOMU ↗
▸ The makers
HoppedAlt-KojiDoburoku
FruitedBotanicalNano-brewery maximalists from Nagahama leaning on fresh herbs, fruit, hops and more. Their playful 'something happy' series showcases the best of the seasons in an all-koji doburoku format.
Presented by OMU NOMU ↗
▸ The makers
NihonshuOhda, Shimane's experimentalists — bottling Japanese sake as a living laboratory. Their Rika's Experiment series treats every brew as a numbered experiment: kome koji, minimal intervention, and a scientist's curiosity for what rice can become. Their YUKIKA sparkles with snowflake energy — a crisp, fizzing junmai for the festival floor.
Presented by meihin.sg ↗
▸ The makers
HoppedAkita's genre-bending "crossover sake" brewery, founded 2021 in Oga — rice fermented alongside hops and beyond, blurring the line between sake and craft beer. Their Hanakaze line leads the charge.
Presented by SakeStreet ↗
▸ The makers
NihonshuA Kyoto house brewing since 1726 — elegant, soft-spoken daiginjo, here in a crystalline unpasteurised "Clear".
Presented by SakeStreet ↗
▸ The makers
BotanicalDoburokuHoppedFruitedA Niigata lagoon-side brewery with a playful, genre-blurring range — doburoku and clear junmai, fruit and botanical brews, rice steeped with hops. Modern, low-intervention rice brewing across the board.
Presented by Inter Rice Asia (Art of Sake) ↗
▸ The makers
HoppedFruitedBotanical'Brew Freely, Be Romantic': Fukuoka's craft-sake pioneers, fermenting rice alongside tea, fruit, vegetables and botanicals — some of Japan's most adventurous bottles, often riffing on classic cocktails and unexpected ingredients.
Presented by OMU NOMU ↗
▸ The makers
Alt-KojiShirasugi's Kyotango house — clean, bright sake, here fermented entirely on black koji for its inky "Black Swan".
Presented by SakeStreet ↗
▸ The makers
DoburokuFruitedBotanicalHoppedA microbrewery inside Sendai Station brewing fresh craft sake daily in transparent tanks guests can watch — just-brewed, juicy and gently sparkling. CITRÈNE treats fermentation as aroma alchemy, white koji unlocking citrus and pepper; the Yeastology series brews the same Miyagi rice with beer yeasts to show how one yeast can make an entirely different drink.
Presented by the brewery ↗
▸ The makers
HoppedDoburokuFukushima's craft-sake renegades from Odaka, Minamisoma — brewing to bring farmland back to the tsunami coast, one bottle at a time. Additive-free and wild-fermented in the Edo tradition, crossed with craft-beer ideas: hopped sake and hopped doburoku, from a lychee-bright nigori sour to shop- and event-only one-offs.
▸ The makers
InternationalBorn from Japan's legendary Dassai brewery, Dassai Blue brings the craft to American soil — Junmai Daiginjo brewed in Hyde Park, New York, with the same uncompromising precision that made Dassai iconic.
Presented by Criadera Concepts ↗
▸ The makers
InternationalBotanicalSingapore's first and only sake brewery (est. 2024) — brewing in a repurposed craft-beer facility on a base of Japanese rice with Southeast Asian rice and from-scratch koji. Their range runs from refined 'Classic' Junmai Daiginjo to a locally rooted 'Native' line and a 'Craft' series playing with flavours sake has never seen, like cempadak and durian cream sake.
Presented by the brewery ↗
▸ The makers
InternationalBotanicalThe first French artisanal sake house — Wakaze brews in Paris (Kura Grand Paris, opened 2019) using Camargue rice and mineral-rich Parisian water, one of Europe's largest sake breweries. Founded to make sake a worldwide drink, their range spans 'The Classic' junmai, cask-aged expressions and flavour-led collaborations.
Presented by Inter Rice Asia (Art of Sake) ↗
▸ The makers
InternationalAlt-KojiHoppedThailand's craft brewery near Bangkok. Devanom brews premium 'sato' — Thai-koji junmai sake from organic sticky rice and native black-glutinous Luem Pua — from crisp sparkling to unpressed muroka nama genshu.
![Red Label [Brewery Exclusive]](http://sakerama.sg/cdn/shop/t/2/assets/product-devanom-red-label.png?v=88375107521160165891783568117)
Presented by the brewery ↗
▸ The makers
A Shiga meadery on Lake Biwa crafting mead from just honey, water and yeast — pure meads, fruit and botanical co-ferments, and barrel-aged expressions.
Presented by SakeStreet ↗
▸ The makers
Singapore's Ben The Bartender turns craft-cocktail technique on sake. A national and Southeast Asian bartending champion whose road ran through the opening team at Employees Only, Bar Manager at Firangi Superstar and Group Beverage Director at That's Proper Hospitality, Ben builds every drink like a story — layered from aroma to finish. For SAKERAMA he reframes Art of Sake's bottles through unlikely pairings and flavours most bars wouldn't think to reach for.
Explore Ben The Bartender ▸
Cultiva
Dassai Blue
Haccoba
Happytaro
Ichinomiya Shuzo
Ine to Agave
Kagura
Lagoon Brewery
LIBROM
Shirakiku
Devanom
Fermenteria
Antelope
Ben The Bartender
Orchid Sake Brewery
Wakaze
Puku Puku Brewing
100+ craft sakes await · 25–26 July 2026 · Tanjong Pagar Distripark
▸ Get Tickets — from S$38