Implementation phase 1.1

With a few weekends of taproom operation under our belts, we’re ready to course correct and add features.

To start, we’re adding Fridays to our open hours! We’ve heard you and we’re making it so. The taproom is now open Fridays 4-9, Saturdays noon-9, and Sundays noon-7.

New this weekend: can growlers to go!

Now that we have batches #3 and #4 fermenting in tanks, our worry that we’ll run out of sake has abated. We have single-use (recyclable) 12 oz. crowlers to fill with your favorite style to enjoy at home. Since our sake is nama (fresh, unpasteurized) it must be kept cold and consumed within two weeks.