We are on Barmherzigengasse, in Vienna’s third district, a few minutes from Rochusmarkt. Behind the door is a working brewery: a warm room for the kōji, a row of cold tanks, a press, and a table to taste at.
There is no shop front and no fixed opening hours – write to us and we will find a time. Most visits are on a Saturday, most last about an hour, and all of them end with something in a glass.
From a quick tasting to two hours behind the tanks.
Small groups, no hurry, free of charge. We pour what is ready, show you the kōji room and the tanks, and you can take bottles home afterwards. Usually Saturdays; write to us for a time.
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INSIDE SAKE: two hours, four sakes, fifteen places. How rice, water, kōji and yeast become sake, and why the results taste so different. €39 early bird, €59 after.
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Fifteen people is also a very good private booking – a birthday, a team, a restaurant staff tasting. Tell us roughly when and we will find a date outside the busy weeks.
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Whatever is ready on the day, poured where it was made.
The practical part.
Barmherzigengasse 10, 1030 Vienna. U3 to Rochusgasse or Landstraße, then a few minutes on foot. Ring the bell – the brewery is not a shop and the door stays shut.
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By arrangement, most often on Saturdays. The brewing season runs from 1 October through the cold months, so autumn and winter visits usually catch us mid-batch.
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A cellar is a cellar: flat shoes, something you do not mind. 18 and over. Tell us about allergies beforehand. Fresh kasu when we have pressed recently – ask.
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Where else to find the bottles.
Vienna. Our bottles on the shelf alongside the rest of their ferments.
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Berlin. The city’s sake bar and shop, and the first place outside Austria to pour us.
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We ship within Austria and the EU, free in Austria on orders over €90. Unpasteurised sake travels cold, so we avoid sending it in a heatwave.
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