about arthur
ABOUT ME
architecture and urban design
PERSONAL PROJECTS
KNOWLEDGE SHARING
HOUSES ZINES
graphic works
FRENCH CINEMA DAYS
BASTILLE DAY SAN FRANCISCO
FRENCH TALENT USA
MISC.
not so much work
PHOTOGRAPHIE
SAKE BREWING
Sake Brewing
外人酒 Gaijin Sake
Brewer names: Shu-Baka & Ta-Naka
Initiation Sake Professional Certified
WSET-3 in progress
Brewer names: Shu-Baka & Ta-Naka
Initiation Sake Professional Certified
WSET-3 in progress
Initiation Sake Professional Certified
WSET-3 in progress
It started with a simple idea: “Let’s make sake!” Now, we’re crafting sake as an experience, tailoring each batch to moments, pairings, and the flavors that inspire us.
Tatsuya brings the soul of Tokyo, where sake is about izakaya nights, shared glasses, and warmth. Arthur brings Bordeaux’s legacy, where every bottle carries the story of its place. Together, we’re reimagining sake in San Francisco, fusing California’s innovative spirit, the depth of French terroir, and the precision of Japanese tradition.
Using local rice, handcrafted koji, and Yosemite’s pure water as our foundation, we want to push the boundaries of flavor. Our Tokubetsu Junmai sake, for example, channels the crispness of a Bordeaux Entre-Deux-Mers white, dry and acidic, with green apple notes, designed to elevate oysters and seafood.
Water is our playground: Evian’s alpine purity, Volvic’s volcanic intensity, Abatilles’ Atlantic minerality, and Thonon’s Lake Leman softness each bring a distinct character to our brews. By experimenting with koji and water, we create profiles that reflect the places we love and the pairings we crave.
This is our story, one of curiosity, friendship, and a shared love for the craft. We hope you’ll join us in savoring it, one glass at a time.
Below are the stickers for all the sake we are planning to brew for the year 2026 - Lots of experiments coming!!!