The London Sake Story Begins
It was after a trip to Kyoto that Tom and Lucy were first inspired to start making sake. ‘It started one day with ‘do you reckon I could make sake?’’ explains Tom, ‘and we thought - how hard can it be?’. Using supermarket sushi rice, the pair cooked up their first batch in their spare room and had a ‘sake party’ for their friends. After growing too big for the spare bedroom, they quickly expanded into the warehouse space, and have plans to expand further in the near future. ‘We’re both a bit obsessive by nature’, says Tom, ‘we’re food and drink obsessives - we love it - but we’re not quite sure how it all happened. We still have moments when we look at each other and wonder how we got here’. Standing in a sake brewery in the middle of Peckham, part of me is starting to wonder the same thing, but the more time I spend with Lucy and Tom, and the more I hear about their growing business and their passion for sake, the more it seems that this is the most logical place in the world to have a sake brewery. Even the local water - hard water, as is common in the UK, as opposed to the soft water usually used to brew sake in Japan - contributes to the unique flavour of Kanpai sake.