Following 'Sake Baby,' an Insider Experience from the Brewery: Sendai Station's Fermenteria Launches 'Brewery Table Sake Rice Risotto,' a Way to 'Eat' Sake Rice

Katsuhana-gura Co., Ltd. (Sendai City, Miyagi Prefecture; CEO: Yuka Izawa), which operates the Sendai Station micro-brewery SENDAI STATION BREWERY Fermenteria, will begin sales of its "Brewery Table Sake Rice Risotto," a risotto kit using sake rice grown in Miyagi Prefecture, on March 30, 2026.

Sake rice grown through contract farming between breweries and farmers is not available on the open market. It is a special rice that reaches only the brewery.

Born for sake brewing, this rice features a large starchy core known as 'shinpaku.' It absorbs soup well and becomes creamy as it is simmered. While it is dry and not particularly delicious when eaten as plain white rice, it is perfect for risotto—sautéed in olive oil and simmered slowly—where its large grains and pleasant al dente texture truly shine.

Rice is delivered to breweries in fixed units, and there is always a small amount of leftover rice that doesn't fit these units.

Though it couldn't become sake, there was a flavor known only to the brewery's table.

We selected ingredients by calculating backward from the unique characteristics of each rice variety.

▶ Kura no Hana × Shiitake & Kombu (165g): The soft umami of Kura no Hana harmonizes with the rich aroma of Japanese dashi.

▶ Miyamanishiki × Tomato (170g): The distinct, grainy texture of Miyamanishiki enhances the pulpy texture of the tomatoes.

About SENDAI STATION BREWERY Fermenteria An urban micro-brewery located on the first floor of Sendai Station. Designed by Yuka Izawa, who was born and raised as the daughter of a brewer and developed MiCURA, the world's first authentic home sake brewing kit, the brewery obtained its manufacturing license in the summer of 2024. It brews daily in transparent tanks, offering the elusive taste of fresh-pressed sake. The brewery also develops non-alcoholic fermented beverages and sparkling bottles. By taking the counter-intuitive approach of expanding home brewing, it is building a new brewery model that illuminates the essence of sake culture, with plans to expand globally.

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