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The Origami Difference

We're not just brewing sake—we're creating a new American tradition, rooted in Arkansas heritage and Japanese craftsmanship.

Locally Sourced

Premium Arkansas rice grown by local farmers

100%

Arkansas Ingredients

Pure Hot Springs Water

Natural Ouachita Mountain water for authentic flavor

1000+

Gallons Daily

Award Winning

International recognition for our craft sake

12+

Awards Won

Community First

Supporting Arkansas agriculture and tourism

50+

Local Partners

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BETTER WATER. BETTER SAKE.

Sake is predominately composed of water — which is why the water source is the most critical component for premium brands. Origami Sake sources our water exclusively from the Ouachita Mountains in Hot Springs, Arkansas – a town famous worldwide for its water.

The Ouachita Mountain aquifer in Hot Springs provides pure, naturally filtered water that is low in sodium and iron, possesses a perfect pH, and is naturally infused with minerals that are perfect for premium sake production. Origami uses better water. You get better sake.

OUR Collection

Discover our most popular sake, handpicked for their exceptional quality and flavor profiles.

Thousand Cranes
Best Seller

Thousand Cranes

Junmai

Smooth and refined with notes of pear and melon.

$24.99

Details →
Angelfish
Award Winning

Angelfish

Junmai Daiginjo

Beautiful nose, precise finish, perfect for celebrations.

$51.99

Details →
White Lotus
Fan Favorite

White Lotus

Junmai Nigori

Hazy, balanced sweetness, hints of citrus and pineapple.

$24.99

Details →
ZERO
Fast Mover

ZERO

Non-Alcoholic

Delightful, natural ripe apple sweetness with deep umami.

$24.99

Details →

How Sake is Made

01

Sake Rice: The Foundation

We start with rice. But not just any rice! Sake rice is a special variety that has been cultivated specifically for making sake. It has a higher starch content than regular table rice, which is essential for creating the unique flavor and texture of sake.

02

Koji Fermentation Process

Next comes the koji. This is a special type of mold that is mixed with steamed rice and left to ferment for several days. The koji breaks down the starch in the rice and converts it into fermentable sugar. This is a crucial step in the sake-making process, as the koji determines the sweetness and complexity of the final product.

03

Yeast Fermentation in Sake

After the koji has done its job, yeast is added to the mix. The yeast ferments the sugars in the rice, producing alcohol and creating the distinctive flavor and aroma of sake. This fermentation process can take anywhere from a few weeks to several months, depending on the desired style of sake.

04

Pressing & Bottling

Once the fermentation is complete, the sake is pressed to separate the liquid from the solids. The resulting liquid is then filtered and pasteurized to further develop its flavor and aroma before packaging. So next time you’re sipping on a glass of sake, take a moment to appreciate the time and care that went into crafting this beautiful beverage. Kampai!

Step 01

The foundation

Step 02

Koji Fermentation Process

Step 03

Yeast Fermentation in Sake

Step 04

Pressing & Bottling

@origamisake

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