You could argue Matt Kingsley-Shaw and Quentin Hanley were pretty much attempting the impossible by starting Melbourne Sake, Australia’s first craft sake brewery. Could it really taste as good as the “real” thing? Even without the centuries-old tradition, intergenerational know-how, often ancestral equipment and distinctive ingredients?
Turns out the answer is a wholehearted yes. We’re jazzed to be stocking their second release, two sakes they put out in 2023 that’ll light your fire and then some. The first is TM Tachiminori, made with Australian rice of the same name the from family-owned and synhetic-fertiliser-free Marlivale Farm near Nimbin. This baby’s polished to just 90% and unfiltered, unpasteurised and undiluted so that it retains its inherently pure, “rice-y” character. Slightly wild-edged, but perky with acid and slightly green, grassy and citrusy notes that draw to a dry finish akin to a farmhouse pear cider.
Brewed exactly the same way, the KH Koshihikari uses what’s widely considered the the king of sushi rice varieties, grown at a farm out near Griffith. It’s a much less assertive expression than its counterpart, far lighter, more fragrant and delicate. More on that apéritif/food-friendly tip, you might say. But given they both clock in at a (very reasonable) $60 a pop, you should probably just grab one of each and test drive them yourself.