Jason Cooper's passion for Japanese food and drink, ignited during his time in Kyoto, evolved into his venture Sango Kura, a sake brewery established in Delaware Water Gap in 2018. With a focus on crafting Junmai Ginjo sake, Cooper combines traditional brewing techniques with innovative dry-hopping. Collaborating with his wife, he enhances the experience with izakaya-style dishes and handmade noodles. Recognizing the significance of water quality in sake production, he meticulously oversees every stage of brewing, emphasizing the importance of authentic processes and flavors that invite beer enthusiasts to explore sake.
The water has so much to do with the quality of sake, because the flavors are so light and delicate.
We make all of our noodles by hand, which reflects our commitment to authenticity in Japanese cuisine.
It's a really beautiful process that I oversee personally to ensure quality throughout the fermentation.
It has the nose of an IPA and is floral and fruity, making it appealing even to beer drinkers.
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