Our friend Masa at Artisan Sake helps bring the best sake to our restaurant. Located off Granville Island, Artisan Sake grows their own rice in Canada. In fact, coming by Canadian grown rice is so unique that head chef Devon Latte has been hounding Masa to let us get our hands on it. Although he keeps denying us, explaining that they need to use their rice entirely for sake making, we understand, because their product is just that good! 

At The Acorn, we also are grateful to receive their sake kasu, which is the leftover pulp created from sake making. While people may often have a disdain for pulp, sake kasu is quite the opposite of their expectations. Having access to this ingredient is invaluable in North America due to its predominant production in Japan. 

With its reasonable price as well, Artisan Sake has become quite beloved in the community for good reason. Because they go against the grain, there’s no sake like it.