Quality
Ingredients

We use only the highest quality ingredients in our saké: premium Calrose rice that is polished to 70%, home-grown koji, classic saké yeast #9, and filtered Austin water. Blended with a pinch of “Austin Weird”, these core elements yield clean and accessible saké for true aficionados as well as bold and experimental flavors to suit any palate.

"Flavor as bold as Texas."

— Tim Klatt, Vice President & COO

"We are pioneering a new palate in America "

A Texas first

Texas Saké Company was founded in 2011, a true Texas First. For the good part of a decade, we’ve applied the rugged and enterprising spirit of Texas to an age-old process steeped in tradition in order to produce bold, clean and exciting products that have sparked a renaissance in the American Craft Saké movement.

The Team

Adam Blumenshein, President & CEO: Experienced fermenter, operator, and market leader. Co-Founder of Strange Land Brewery, Barrel Creek Provisions, Greenbelt Kombucha, and Bonsai Bowl Austin. Lead operator of Drafft Root Beer based in Dallas.

Tim Klatt, Vice President & COO: Resident scientist, fermenting master and naturalist, and operations leader with extensive experience launching and operating Austin-based CPG companies and breweries. Co-Founder of Rockport Venture Partners.

Nathan Klatt, Treasurer & CFO: Entrepreneur, connector, and leader. Founder & Managing Director of Rockport Investment Partners with expertise in business consulting, complex valuation, mergers & acquisitions, investment banking, and finance & treasury leadership.

Jeremiah Macias, Beverage Director: Knowledgeable expert of sake and hospitality. Responsible for bringing you an elevated sake experience through unique cocktails and beverages.

Texas Sushiko Team: The Texas Sushiko kitchen is helmed by Executive Chef Michael Carranza with support from his team, Chef de Cuisine Brian Kempf, and Sous Chef Nate Martinez. Texas Sushiko is the perfect culinary compliment to Texas saké, with their delicious handrolls served at the bar.