Following Sake Baby, a brewery insider experience. Sendai Station's in-station brewery Fermenteria releases an edible sake rice product: "Brewer's Dining Table Sake Rice Risotto"

Shokagura Co., Ltd. (Sendai City, Miyagi Prefecture; CEO: Yuka Izawa), which operates the Sendai Station in-station brewery SENDAI STATION BREWERY Fermenteria, will begin selling the risotto kit "Brewer's Dining Table Sake Rice Risotto" using sake rice produced in Miyagi Prefecture from March 30, 2026.

Sake rice grown through contract farming between breweries and farmers is not available on the general market. It is special rice delivered only to the breweries.

This rice, born for sake brewing, has a large starchy core called "shinpaku," absorbs soup well, and becomes creamier the more it is simmered. If eaten as regular white rice, it is dry and not delicious. However, if you sauté it in olive oil and simmer it slowly to create a creamy risotto, its large grain size and pleasantly al dente texture come to life.

The unit of rice delivered to a brewery is fixed, and there are always fractional amounts of rice that fall short of that unit.

Although it could not become sake, there was a flavor known only to the brewer's dining table.

We selected the ingredients by calculating backward from the individuality of each rice.

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

▶ Miyamanishiki × Tomato (170g): The grainy texture of Miyamanishiki enhances the fleshy feel of the tomato.

About SENDAI STATION BREWERY Fermenteria
An urban micro-brewery on the first floor of Sendai Station. Designed by Yuka Izawa, who was born and raised as a child of a brewer and developed the world's first full-scale home sake brewing kit "MiCURA," the brewery obtained a liquor manufacturing license in the summer of 2024. Brewing daily in transparent tanks, it offers the elusive taste of freshly pressed sake. It also develops non-alcoholic fermented beverages and sparkling bottles. With the reverse thinking of expanding home brewing, it aims to build a new brewery model that lights up the essence of sake culture and expand to various locations worldwide.

Opening up an exclusive experience

The true taste of freshly made sake right out of the tank has become a phantom flavor that can now only be tasted by brewery insiders. Fermenteria, which brews sake daily inside Sendai Station, is based on the concept of spotlighting and offering the value and appeal of such increasingly rare "freshly made" sake. The taste of living, bubbling, and effervescent moromi (mash) is an elusive flavor known only to the brewers, and an emotion only they can experience.

"Sake Baby" is the sake realized by daily brewing inside a station, bringing to light this flavor that structurally became an "exclusive secret" in modern Japan.

There is a long journey behind the scenes of a completed bottle. Rice grows, reaches the brewery, and quietly transforms inside the tank. Alongside that journey, there was also the discovery that making sake rice into risotto is exceptionally delicious.

Fermenteria believes that a rich sake culture does not solely exist inside the bottle.

[Where to Buy]

Fermenteria Storefront (Sendai Station 1F tekute dining)

Sister store: Fermented Rice and Craft Drinks Clan Storefront (AEON Mall Sendai Uesugi 1F)

Fermenteria Online Shop