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
Nigori :
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"We are pioneering a new palate in America "
— Curt Christian, Toji
Oak Junmai :
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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.
TIM KLATT
VICE PRESIDENT & COO
NATHAN KLATT
TREASURER & CFO
ADAM BLUMENSHEIN
PRESIDENT & CEO
CURT CHRISTIAN
TOJI
JEREMIAH MACIAS
Beverage Director
MICHAEL CARRANZA
Head Chef - Texas Sushiko
BRIAN KEMPF
Chef de Cuisine - Texas Sushiko
NATE MARTINEZ
Executive Chef- Texas Sushiko
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.
Curt Christian, Toji: Master guide of saké production overseeing all aspects of kura operations including sourcing, koji production and elevating saké palates in Texas and beyond.
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 Head Chef Michael Carranza with support from his team, Chef de Cuisine Brian Kempf, and Executive Chef Nate Martinez. Texas Sushiko is the perfect culinary compliment to Texas saké, with their delicious handrolls and yakitori skewers.