Proper Saké Co.
DRIVEN BY NOSTALGIA + PROPELLED BY THE FUTURE
At Proper Saké Co., we take great pride in our symmetry of historical reverence and modern technique.
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It is our great pleasure to announce the opening of our new drinking concept “RICE VICE” July 14, 2022 in East Nashville. The bar features a revolving selection of sakes brewed onsite as well as a curated selection of sakes from our favorite breweries in Japan. Not to mention a selection of our koji beers, handcrafted highballs, ferments, and records to tie the whole event together. 3109 Ambrose Avenue – Nashville, TN – 37207 /// Read more about Proper Saké Co. & Rice Vice at https://www.propersake.co/
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Ever since Proper Saké Co. opened, I just couldn’t believe that Nashville, TN had a local sake brewery. What are the odds?! I’m still just spiralling at Nashville’s craft beer availabilities compared to yesteryear. Used to have to travel out of state or “know” someone who could get the good goods to you. This applied to good craft beer and even more so for GOOD SAKE. Byron Stithem has really changed my thoughts on ever leaving Nashville, TN since he opened up shop. He’s continuing the push of bringing rarities and tasty selections of sake. He’s a pro in the sake world and we, Nashville, are lucky to have him running a brewery in the city.
Now, I started talking to Byron about sake before I realized how much variety sake has. I also didn’t “really” know that it was brewed, rather than distilled. A lot of folks put sake into the liqour category. It’s definitely strong enough to fight you down like liqour but the flavors sake brings are MANY. Rice is magical. Even more so the product that can come from rice. Byron does a lot more than brew sake. He has umami down to a science and can be the harbinger for your palate. You will reach new horizons of thought with his sake and knowledge. What I’m eluding to also includes koji. Magical and mystical. Koji makes everything better. Koji is another subject in itself and it can be your friend too if you let it into your culinary world.
During the pandemic of 2020-2021, I was constantly picking up sake from Byron’s push on experimentation and flirts with ingredients. Everything was amazing. Craft sake is a wonderful thing to see here in Nashville and Byron couldn’t be more perfect on leading the charge. I really look forward to seeing some past favorites from these years return with their new location, Rice Vice. Sake that includes peaches/fruits, using hops during the brewing process (wow what a color that brings), and pushing more boundaries with experimental yeast and specialty ingredients. What we have here is a technical individual who stays creative and we have got to keep supporting that in all aspects of business locally.
Today’s my birthday and I just had to spend it on site supporting the shop with some sake pours. I stole your site’s graphics for this post and some of your site’s copy, so I hope you don’t mind, Byron. 🙂 Thanks for the sake and please keep on, keeping on with the craft.
KANPAI
Enjoying some Kamoizumi Shusen Junmai Ginjo “Three Dots” sake. Rice Vice has more than just their own sake available. You’ll have to stop in and see whats pouring, cause this list rotates!
Be sure to check out our recording with Byron from years past! I had just started dabbling into learning what styles of sake there are, so I make a sake fool of myself, but Byron sets us straight and empowers us to learn more and dig deeper into the brews.