BRASSERIE SAN-Ô SAKÉ UNITES EAST AND WEST TO EARN THE SILVER INNOVATION AWARD AT SIAL CANADA 2025
Koji, the secret to umami flavours in Japanese cuisine, is an ingredient made from cooked rice, barley or soybeans that have been inoculated with a fermentation culture, Aspergillus oryzae. Used to create miso, sake, soy sauce and other fermented products, koji is gaining popularity, with chefs around the world experimenting and adopting it to bring new flavours to their dishes. Montreal-based La Brasserie San-Ô Saké is a pioneering company that specialises in koji rice and its derivatives, combining traditional skill and innovation to craft products for chefs and everyday consumers.
Why did you decide to participate in SIAL Canada 2025, and what is your overall assessment of the show?
SIAL Canada was an incredible opportunity for us to showcase Japanese fermentation culture in Canada and beyond. As the first microbrewery in Quebec run by Japanese founders, we wanted to introduce our koji-based innovations to a wider audience of professionals. The show gave us great visibility, and we were impressed by the diversity of exhibitors and the openness of visitors to discover new products.
SIAL Canada was an incredible opportunity for us to showcase Japanese fermentation culture in Canada and beyond. As the first microbrewery in Quebec run by Japanese founders, we wanted to introduce our koji-based innovations to a wider audience of professionals. The show gave us great visibility, and we were impressed by the diversity of exhibitors and the openness of visitors to discover new products.
You won the Silver Award for Amazake Cocoa Spread. Could you tell us more about this innovation?
The Amazake Cocoa Spread is a fusion of Japanese tradition and modern taste. Amazake is a naturally sweet, enzyme-rich beverage made from fermented rice. By combining it with cocoa, we created a vegan, dairy-free spread with a creamy texture, deep chocolate flavor, and a natural sweetness without added refined sugar. It’s both indulgent and healthy, designed to appeal to a wide audience.
What do you believe makes San-Ô Sak stand out from its competitors?
Our strength lies in authenticity and craftsmanship. We produce koji and miso locally in Montreal with artisanal care, working closely with chefs who value quality and innovation. By blending Japanese fermentation traditions with local ingredients and sustainable practices, we create products that are unique in Canada’s food scene.
Have you noticed any tangible outcomes since receiving the InnovationAward?
Yes, absolutely. The Silver Award has sparked strong interest from distributors, retailers, and chefs. We’ve also seen an increase in consumer awareness—people are curious to try something new, and the award gives them confidence in the quality of our products.
How did you combine Japanese fermentation traditions with cocoa to create this spread?
The idea came from exploring how koji fermentation could naturally enhance sweetness and flavor. Amazake, with its naturally mild and sweet profile, pairs beautifully with cocoa’s bitterness. The enzymes help create a smooth texture, while fermentation brings depth and complexity. It’s a perfect East-meets-West creation.
Do you have any new products or upcoming developments to share?
We are working on new koji-inspired condiments and beverages, including miso variations made with local ingredients and a sake-style beer brewed with rice and koji. Our goal is always to innovate while staying true to the spirit of fermentation.
Are you planning to return for SIAL? If so, can you tell us why?
Yes, we would love to return. SIAL provides an invaluable platform to connect with industry professionals, share our story, and highlight the versatility of koji. It’s also inspiring to see so many innovators gathered in one place.