Call To Adventure

Farthest Star Sake brewery and taproom is the only one of its kind in New England.

Our mission is to make the best, local, minimally processed, hand-made, delicious sake possible. We are an outpost of sake information. Educating about our craft.

Sake
Station
Alpha

With fewer than 50 sake breweries outside of Japan, our sake station is on the frontier of brewing. We welcome all who travel with an open mind. Sake Station Alpha <our Medfield taproom> is now open.

Our Sake

Fresh, high-quality sake provides an explosion of aroma and flavor that makes you wonder how so much could be hidden in rice. Using only high-quality brewing rice and sake-specific yeast strains, we craft a wide range of styles and expressions that show you just how amazing locally-made sake can be. We are excited to share the never-ending pursuits of drinking and making sake!

The formula is simple:
Rice + Koji + Water + Yeast = Sake!

RICE

The source of simple sugars needed to power fermentation. Our high-quality sake-brewing rice is grown in Arkansas and California and polished to brewing-specific levels. When it lands at the brewery, it’s ready to become great sake.

WATER

The liquid component that carries sake’s delicate and complex flavors. All brewing water must be clean and pure. New England’s soft, iron-free water is perfectly suited to some sake styles, while other styles require filtration and modification to achieve optimum results.

KOJI

A microorganism at the heart of sake. Grown by hand on 20%-25% of the rice before brewing starts, it is responsible for slowly converting the rice into sugar for fermentation.

YEAST

Our microscopic partners in fermentation. Yeast eats the sugar from converted rice and fills our tanks with delicious sake. Farthest Star Sake maintains a private yeast-bank with strains from Japan and will be adding more in the coming years.