SAKERAMA is brewery-led. Behind every pour is a maker 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 maker by maker.
• 8 houses confirmed · more to come
Itoshima’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.
Akita’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.
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.
Fukushima’s “brew freely” 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.
Small-batch experimentalists from Nagahama leaning on fresh herbs, fruit and old-school kimoto brewing — often with no added yeast. Their playful something happy series ferments rice with whatever’s in season.
A Kyoto house brewing since 1726 — elegant, soft-spoken daiginjo, here in a crystalline unpasteurised “Clear”.
Shirasugi’s Kyotango house — clean, bright sake, here fermented entirely on black koji for its inky “Black Swan”.
A 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.
Cultiva
Ine to Agave
LIBROM
Lagoon Brewery
Haccoba
Happytaro
Kagura
Shirakiku
100+ craft sakes await · 25–26 July 2026 · Tanjong Pagar Distripark
▸ Get Tickets — from S$28