AUSTIN CHRONICLE DRINKS ISSUE
During a predictably unpredictable Thursday evening downpour, the crowd at Texas Sake Company's taproom, located in an obscure warehouse on North Lamar, fills the tiny bar while eagerly awaiting the weekly brewery tour and post-tour tastings. The little company-that-could is now canning sake and even infusing some varieties with CBD, but the scene was not the same four years ago when Texas Sake Co. was up for sale.
In 2015, microbrewery owners Adam Blumenshein and Tim Klatt got wind of the failing company and, in an effort to save Texas' sole sake brewery, bought the business with partner Nathan Klatt. They have since reinvented the process – and the products – keeping Texas on the map among a mere 20 sake breweries in the U.S., compared to more than 1,000 in Japan…
“With a lower alcohol content than traditional sake and a light, crisp flavor, sparkling sake is easy to drink, and the six-pack of sake appears as approachable as a six-pack of beer.”
