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View fullsize To celebrate our 1st Anniversary, Orchid Craftworks is having a 10% store-wide discount! Savour the best out of Singapore's first and only sake brewery with our uTama Hibiscus, our trademark Junmai Daiginjo that recently won a silver at the Tokyo Sa
View fullsize Seats filling fast at our sake-kasu/koji inspired menu open house on 22nd June! All-you-can eat and free flow Singapore made sake for $125/head. Food in collaboration with @omunomu.sg ‘s Alex Lee (@alexdrinkscraftsake ). Head down into to orch
View fullsize Another May another Sake Matsuri… this time with some serious deals on our Hibiscus and Magnolia, both at the event on 16-18 May, and on our website from 12-22 May. Get free delivery on a lower minimum order, and check out our all our limited
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View fullsize Thank you @blinkdaxine , @alexdrinkscraftsake for making this happen for us. Our uTama Junmai Daiginjo Hibiscus is constantly going through tweaking to get our recipe just right. Thank you so much for all the love. We’ll be offering a 20% onli
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View fullsize We’re extremely excited to announce our most refined press of our Junmai Daiginjo Hibiscus - highlighting this almost 5 month journey in attaining the standard that we believe encompasses this country in taste and style. We’re having a b
View fullsize ***CHANGE OF DATE - APOLOGIES FOR ANY INCONVENIENCE CAUSED*** There’s been a lot of asking where you’ll be able to try our stuff out, how about straight from us for free? Every 2nd Saturday of the month, starting in March, we will be op
View fullsize Our Valentine’s Day special JDG is now on sale! It is our first release to feature a South-East Asian rice. Specs: Rice - Yamadanishiki, Sarawak Black Rice Koji - Yellow Yeast - Number 9 Additionals - Rose petals for additional aromatics and c
View fullsize Our intermediate Koji Making Classes are back for another round in March! 10% discount on sign-up for followers of our socials. 3 days course: 29th March (Sat) 2-5pm 30th March 2-4pm 31th March (PH) 3-5pm - Full round of koji making with step by s
View fullsize We held our first Intermediate koji workshop last weekend, bringing our first round of friends through every stage of making their own koji. With plenty of sake in between! We have another intermediate (Koji-making) workshop planned for early in Mar
View fullsize Stay drunk with us this CNY Season! Get our Junmai (THE 2ND) and Junmai Daiginjo (Hibiscus) 1.8L bottles at up to 35% off till 14 February: 1 bottle at 10% 2 bottles at 20% 3 bottles at 35% Feel free to order in any combination you’d like. F
View fullsize *In celebration of South-East Asia’s first Junmai Daiginjo!* We’re pleased to announce that our very first junmai daiginjo is nearing completion, ready to take on the end-year festivities. As per all our last shiboris, we’d like to
View fullsize Did you know it’s “Sa-keh,” not “Sa-ki”? Japanese is a beautifully phonetic language, where each vowel is pronounced with clarity and grace. The ‘E’ in sake is always 'eh'—as crisp and refined as the d
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View fullsize From the tank to the cloth bags, every step in pressing sake is a labour of love and precision. Our team carefully transfers the sake mixture, ensuring each batch embodies the balance of tradition and innovation. The pressing process, or 'shibori,'
View fullsize Taking good care of your sake is as simple as storing it chilled and upright. Like other fine drinks, sake oxidises over time, so proper storage is essential. Keep your bottles in the fridge to enjoy a fresh-tasting experience every time, with minima
View fullsize uTama THE 1ST is our Doburoku—unfiltered and creamy, with a luscious cloudiness that adds depth to every sip. Its bold, textured flavours invite you to experience sake in its most natural form. uTama THE 2ND is our shiboritate—freshly p
View fullsize Ubiquitous in Japanese culture, “Kanpai!” is the equivalent to the western "Cheers." Originating from the Chinese word “gān bēi” and written the same exact way, “乾杯” roughly translates to “drink one
View fullsize The perfect temperature for sake can vary depending on the type. While there's no definitive right or wrong way, most premium sakes, including our uTama series, are best enjoyed cold. Chilling your sake accentuates its deep, clean flavours and fruit