Photo by Johnny C.Y. Lam
Before starting Ontario Spring Water Sake Company in Toronto, Ken Valvur developed an appreciate for sake after working in Tokyo's financial sector for five years.
Photo: Jennifer Barnaby
Ontario Spring Water Sake Company's child, unpasteurized sake.
Kosuke Shimamura mixing the rice and water in the brewing tanks.
Brewers Kosuke Shimamura, left, and Yasuhide Hashimoto have mastered the art of brewing sake, using traditional methods.
