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About La brasserie San-Ô Saké

La Brasserie San-Ô, founded in 2021 in Montreal, Quebec, stands as a pioneer in the art of koji and sake production. The company, established by Noriko and Yota Suzuki with Masum Rahaman, is deeply rooted in Japanese fermentation traditions while embracing local sustainability practices. Its name, "San-Ô," which combines the Japanese characters for "mountain" (山, San) and "king" (王, Ô), symbolizes the essence of Montreal’s Mount Royal, blending both the spirit of Japan and the city’s natural beauty. The core of La Brasserie San-Ô’s offerings is our artisanal koji rice. Koji, the fungi used to ferment rice and other grains, is the backbone of many Japanese foods and beverages like sake, miso, and soy sauce. La Brasserie San-Ô is Quebec’s first and only producer of high-quality koji, supplying over 60 top-tier restaurants in Montreal and Toronto. Our meticulous, hands-on production process ensures the highest quality, bringing nuanced flavors to chefs’ creations. Beyond koji, the company brews beer, using a combination of traditional techniques and modern methods. Environmental sustainability is a pillar of the company. La Brasserie San-Ô sources local ingredients from Quebec. We also reduce food waste by incorporating surplus ingredients like fruit peels into koji products, reflecting their commitment to sustainability. With a focus on education and local innovation, La Brasserie San-Ô continues to make koji more accessible, helping reshape Canada’s culinary landscape.

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