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Blue Current Brewery started in a garage, based on a love of home brewing and a small obsession with anything Japanese.

Dan comes from a solid background in financial services.

Blue Current Junmai Ginjo is cold-brewed and fermented using highly polished rice and pure coastal Maine water to create a light, fruity and refined sake.

Serve Blue Current sake chilled with anything you’d pair with a nice crisp white wine, such as seafood, chicken, pork, pasta, and salads. We use all natural ingredients: – Koshi Hikari rice grown in California and polished to 60% for purity – Natural spring water from the coast of Maine – Historic #7 yeast strain for slightly sweet fragrance – Made by hand in the finest traditional cedar-lined koji room Our sake’s taste is exceptionally refined & smooth, uniting floral notes with hints of banana and vanilla. S., in Maine, New Hampshire, and Massachusetts, and now in the UK, with plans for further expansion in the U. Our Blue Current Junmai Ginjo was awarded a gold medal at the 2016 London Saké Challenge, held at Harrods in London in August.

In the meantime, the idea of a becoming a larger-scale sake brewery seemed to have enough traction and the quest for a brewing space (away from the now-toddling twins…), sources for materials and equipment, and furthering their personal knowledge of the art and craft of sake were launched.

Dan confirmed he has a natural palate for and intense knowledge of sake by becoming one of the fewer than 100 certified “Advanced Sake Professional” (think of sake) from the non-profit organization The Sake Education Council.