The Sparkling Sake Brewery

Two weekends. Three pop-ups.
If you’re nearby, come and say hello.

Different crafts.
Different origins.
One shared appreciation for things made with care.

Grateful to have served our sparkling sake at the × showroom evening.

For one evening, we found ourselves sharing a space with people from different backgrounds, connected through a shared appreciation for craftsmanship.

Conversations unfolded over a glass, and moments appeared quietly before passing on — a reminder that some experiences become meaningful precisely because they do not last.

Nakagawa × Carl Hansen & Søn
Crafting the Everyday: 300 Years of Nara meets Danish Modernism

At the Carl Hansen & Søn showroom in Clerkenwell, Japanese craftsmanship and Danish modernism are brought into dialogue.

Thank you to Nakagawa and Carl Hansen & Søn for creating a space where different crafts could meet.

🗓️ 19 May – 16 June 2026
📍 16A Bowling Green Lane, EC1R 0BD, London

Photos by

Last weekend at Shotengai Market, King’s Cross.

Conversations,
first sips,
and quiet smiles.

Each encounter, different —
each one, here only for a moment.

Crispy Karaage with Shoyu Sake Kasu

Japanese fried chicken — elevated by fermentation.
This simple marinade transforms chicken into something deeply savoury, tender, and full of umami.

How to make it:
• Marinate chicken thighs in Shoyu Sake Kasu for a few hours (or overnight).
• Lightly coat with flour.
• Fry at 170°C until crisp and golden.
During the marinade, the natural enzymes in the sake kasu gently tenderise the meat while drawing out its natural umami.

The result:
Crispy on the outside.
Juicy on the inside.
Deeply satisfying.

Serve hot with a squeeze of lemon.
Simple cooking — guided by fermentation.

Shoyu Sake Kasu will be available again on the 15th of this month.

Save this recipe to try at home.