Last Thursday, I returned to Artisan Sake Maker on Granville Island — a place I’ve visited before for their sake ice cream and locally brewed sake. This time, I was excited to check out their new sake tasting room and izakaya-inspired menu.
Many locals know that their sake is brewed right here in Vancouver, but fewer realize some of the rice for brewing sake comes from BC’s Fraser Valley, home to the northernmost rice cultivation in the world. Combined with Vancouver’s naturally soft water, this local rice produces sake that is rather light and sweet compared to many Japanese varieties.
Owner Masa greeted us warmly, and we happened to run into Akkiko, the owner of vegan sushi restaurant COFU, picking up some sake for her restaurant with locations near Granville Island and in Chinatown. Artisan Sake Maker’s products are featured in many Japanese restaurants around town, and their sake kasu (fermented rice lees) is also used as a pickling ingredient or seasoning by many chefs in the city.
A Bright New Tasting Room
The new tasting room is bright and elegant, anchored by a large central island that can seat over ten guests. A unique feature of the island is its glass tabletop, under which sits premium Koshihikari rice, giving the table a special, original touch. Soft lighting highlights the design, creating a welcoming atmosphere for enjoying sake.
Sake Flights
Artisan Sake Maker offers three main tasting flights:
• Traditional sake or sparkling sake series — $15 for three samples
• Imported Japanese sake (curated by Masa) — $20 for three samples
It is hard not to try everything! Each flight is only the price of a glass of wine or sake at most restaurants – such a deal. A knowledgeable sake specialist usually attends the tasting and explains each sake’s flavour notes and ideal food pairings.
Tapas-Style Menu
The kitchen team has crafted a tapas-inspired menu to complement the sake menu and the flights. We tried:
• Shishito Peppers – lightly blistered, mildly spicy, perfect for opening your palate.
• Octopus Carpaccio – fresh, tender, and topped with delicate herbs and a touch of citrus.
Both pair well with the red-label Osake Junmai Nama.
Next was pan-seared chicken — a clever alternative since deep-frying isn’t allowed in the building. Surprisingly juicy, it paired nicely with the blue-label Osake Junmai Nama Nigori.
We also sampled:
• Wagyu Taco
• Prawn Taco
• Unagi Cabbage Roll
The prawn taco stood out for its rich flavor and texture, while the wagyu and unagi paired perfectly with the bold, black-label Osake Junmai Nama Genshu.
Bottles to Take Home
We had to head to a Singaporean-Malaysian dinner afterward, so we couldn’t try the full menu, but it’s worth noting that locally brewed sakes range from $20–$40 per bottle, more affordable than many imports. Half-bottle (375 ml) options are available for tasting, and imported sakes are available in 1.5 L bottles.
Final Thoughts:
Returning to Artisan Sake Maker was a treat. Between the new tasting room, the thoughtfully paired tapas menu, and sake made from locally sourced rice, it’s a spot worth revisiting — whether you’re a longtime sake lover or just curious to explore something uniquely Vancouver.
