In September of 2019, founder and owner of the globally recognized Arizona Sake Company, Atsuo Sakurai opened his facility on the north end of Navajo Blvd. Sakurai, who had previously ran operations from his home with his wife Heather, has bigger plans for his place of operation now that he’s moved it out of his garage and has hired an employee to work at his side. Having finally found a groove for his sake operations, Sakurai says he’s ready to take things to the next level.
Sakurai learned his craft many years ago in his native country of Japan. A chance encounter with a girl from Holbrook who happened to be visiting Japan is what brought Sakurai to the Old West town. Sakurai and his family moved to Holbrook in 2014 and began making his sake out of his home. Being very passionate about his craft, he aspired to turn it into a business. “It took time to learn to make sake and prepare for startup of new business on finance, strategy and philosophy,” said Sakurai, explaining that there are many aspects to look at when starting a business.
In 2017, Sakurai officially launched his Arizona Sake Company. Since then, he’s won several awards for best in show, with his product dubbed “best sake in the U.S.” by a world-renowned sake connoisseur, author and fourth generation CEO of the Yokohama Kimijimaya Co., Satoshi Kimijima, quickly gaining international attention. During the interview, he announced that his sake is now in Whole Foods Market stores across Arizona.
Since opening his business, Steve Peck, currently Sakurai’s only employee, says he really enjoys working for Sakurai and seeing how meticulous he is with the whole process but says the work environment is quite pleasant. “He’s a really fun guy to work for,” said Peck.
The modest and very organized facility has a storage area, a production room and a few other spots for the two men to work out of. Sakurai explained the process of how he makes his sake, though understandably, most of it is proprietary. He showed the two huge stainless-steel bins that hold the fermenting rice which creates the alcohol letting off a strong alcohol smell. After the rice ferments, they press it and drain all the liquids from the rice. The mushed and pressed byproduct is known as sake kasu, which Sakurai say doesn’t go to waste. “It’s good for the digestive system and for chickens,” said Sakurai.
He provided a very simple fish marinade recipe using 10 ounces of the sake kasu and just five tablespoons of soy sauce. After a 24-hour marinade and a trip to the grill, the texture of the salmon was perfectly moist and gave off an almost sweet aroma, replacing the fish smell and completely overtaking the alcohol scent that came with the sake kasu creating a modest and simple yet, delicious dish.
Atsuo distributes the sake kasu to various restaurants in the Phoenix area. He also said customers who come from all over who pass through Holbrook and know he makes sake, stop and buy the byproduct from him all the time. He said he is more than happy to and would like to distribute to locals who want to buy it. He sells them in gallon bags. A half full bag is $10 and a full one is $20.
He said he’s hoping to create cycle of support. As he mentioned previously, the chickens love sake kasu and in exchange for it, his neighbors give him chicken eggs. Reiterating that it helps him to help his neighbors, and the cycle continues.
Although Sakurai has succeeded in his endeavors so far and has no intention of onboarding any kind of investors for his sake company, he is ready to start working with other members of the community to help expand the operation.
Sakurai said that he wishes to provide a place where people can go to enjoy each other’s company and maybe meet some of their own business goals through networking with each other. He eluded to possibly having a farmer’s market type of operation where locals can set up and sell their products. “I want to connect with people who have their own dreams or passions and create a place or a platform and come together here. Help them create their own dream,” said Sakurai. He said he doesn’t necessarily mean to be a mentor but he wants to form friendships and a support system for those who want to live out their own business dreams.
Sakurai said that part of his dream is to have a coffee shop that provides the type of learning environment where one can study and mingle and maybe even do a little networking to share their ideas and support each other in their own business endeavors.
Sakurai said he would love to talk with anyone who has ideas and gave this quote about his plans and why he believes support is such a big factor in success in rural communities. “I value synergy between passionate people, considering of each other. Not like seeking a benefit only yourself or myself; cheating people. If somebody has an idea to benefit each other, we can talk together. I think a little market selling farm products, handmade jewelry, art, eggs, etc. sounds good. I attract people from other places, you set a booth to sell your stuff. How about it? Doing business and living on your business is the fun, I want to spread it. My other dream is a little café. People drink a cup of good coffee (while) reading a book, doing homework, this is my favorite thing to do. My sake business goal is still to keep growing gradually to make people happy with my sake,” said Sakurai.
Starting a business from the ground up, despite all obstacles and having limited resources in a rural area, Sakurai has set a prime example for just how possible it is with hard work, passion, consideration and support for each other.
Locally, Arizona Sake is sold at West End Liquor and Hatch’s Quick Stop.
