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
01
▸ 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 ↗
02
▸ 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 ↗
03
▸ 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 ↗
04
▸ 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 ↗
05
▸ 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 ↗
06
▸ The makers
NihonshuA Kyoto house brewing since 1726 — elegant, soft-spoken daiginjo, here in a crystalline unpasteurised "Clear".
Presented by SakeStreet ↗
07
▸ 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) ↗
08
▸ 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 ↗
09
▸ The makers
Alt-KojiShirasugi's Kyotango house — clean, bright sake, here fermented entirely on black koji for its inky "Black Swan".
Presented by SakeStreet ↗
10
▸ The makers
NihonshuFruitedBotanicalHoppedA 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 ↗
11
▸ 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.
12
▸ 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 ↗
13
▸ The makers
InternationalFruitedVietnam's craft sake brewery in Ho Chi Minh City — freshly brewed from a blend of locally grown Vietnamese rice, forging Japanese craftsmanship (made under Heiwa Shuzo and brewmaster Shibata Hidemichi) with Vietnamese ingredients.
Presented by The Sake Company ↗
14
▸ 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 ↗
15
▸ 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) ↗
16
▸ 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.
Presented by the brewery ↗
17
▸ 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 ↗
Cultiva
Dassai Blue
Haccoba
Happytaro
Ichinomiya Shuzo
Ine to Agave
Kagura
Lagoon Brewery
LIBROM
Shirakiku
Devanom
Fermenteria
MÙA Craft Sake
Antelope
Orchid Sake Brewery
Wakaze
Puku Puku Brewing
100+ craft sakes await · 25–26 July 2026 · Tanjong Pagar Distripark
▸ Get Tickets — from S$38