七転び八起き
Fall down 7 times, get up 8The tale of two tanukis
We are Brock and Ulrich. We first started experimenting with Saké in 2018. With limited knowledge, but a surplus of (possibly misguided) optimism, we scraped together equipment and ingredients to make our own saké. The first couple of attempts failed, and even when the third batch succeeded, it was not quite the flavour profile we wanted. Over time, we perfected our recipe and sourced the right ingredients, until eventually the saké came out delicious every time.
It wasn’t long before we hit our first obstacle. Saké could not be sold in South Africa. The governmental regulations were not yet ready for this uniquely Japanese drink, so it wasn’t allowed to be sold.
During the first liquor ban and lockdown, an accident turned into a success.
In an attempt to make some lockdown-saké (shhhhhh..tell no one) a shortcut was taken and a mistake made. Instead of throwing the batch away, we decided to approach a micro distillery in Cape Town to salvage our efforts by distilling the saké into a rice Shōchū. It worked! A deliciously smooth rice Shōchū was born. This set the stage for the first locally-produced Shōchū in Africa.
The regulations that prevented saké production did not prohibit Shōchū. And, Tanuki was born.
The challenges did not end there. From liquor bans to changing regulations, there were a lot of stumbles, but each time we get up again (possibly have a refreshing drink) and take another step forward.
七転び八起き
Fall down 7 times, get up 8The tale of two tanukis
We are Brock and Ulrich. We first started experimenting with Saké in 2018. With limited knowledge, but a surplus of (possibly misguided) optimism, we scraped together equipment and ingredients to make our own saké. The first couple of attempts failed, and even when the third batch succeeded, it was not quite the flavour profile we wanted. Over time, we perfected our recipe and sourced the right ingredients, until eventually the saké came out delicious every time.
It wasn’t long before we hit our first obstacle. Saké could not be sold in South Africa. The governmental regulations were not yet ready for this uniquely Japanese drink, so it wasn’t allowed to be sold.
During the first liquor ban and lockdown, an accident turned into a success.
In an attempt to make some lockdown-saké (shhhhhh..tell no one) a shortcut was taken and a mistake made. Instead of throwing the batch away, we decided to approach a micro distillery in Cape Town to salvage our efforts by distilling the saké into a rice Shōchū. It worked! A deliciously smooth rice Shōchū was born. This set the stage for the first locally-produced Shōchū in Africa.
The regulations that prevented saké production did not prohibit Shōchū. And, Tanuki was born.
The challenges did not end there. From liquor bans to changing regulations, there were a lot of stumbles, but each time we get up again (possibly have a refreshing drink) and take another step forward.
Tanuki
A Tanuki is a Japanese animal, translated from Japanese as a ‘raccoon dog’. It is a legendary creature found in Japanese folklore. The Tanuki is a good hearted shapeshifter, known for getting drunk on saké and playing tricks on strangers. Tanuki statues are commonly seen outside restaurants and homes in Japan, holding a bottle of saké in the one hand and a ledger in the other.
The Tanuki resonates with us as founders: mischievous, fun-loving, dedicated to having a good time; this mystical creature encapsulates the spirit of tow guys who are trying to make Japanese spirits with a South African attitude.
Vision
Our love for experimenting is matched by our love for Japanese flavours. We aim to introduce these uniquely Japanese experiences to South Africans in a way that spreads the love for Japanese drinking culture to a wider world.
We want to do this in a way that supports and promotes our unique South African artisanal community that can contribute to this experience through local food, ceramics, art or traditions, while giving a nod to its Japanese origins.
Taste
Shōchū is a distilled spirit made from fermenting a natural starch, such as rice or sweet potato, with water, yeast and koji , a safe-to-eat mold that breaks down starches into sugar.
Our unique approach is to first make a premium Japanese style saké, then distil it into a stronger and more flavourful South African Shōchū. Our Shōchū has floral notes, a soft mouth feel and a unique umami taste.
Process
We are unabashed tryers. The first attempt never works, but the second, or the third…might. The goal shifts with what we learned, and suddenly, we are doing something we didn’t think possible. Our process at Tanuki starts with a beer and the words, “What if we…?”
We work hard to stay true to the traditions and taste that make Saké and Shōchū great, but part of our process is understanding that sometimes the journey IS the process.
Partnerships
Tanuki works closely with craft industries to maintain beneficial partnerships. Our Shōchū is distilled with a local distillery and our tastings are done through local restaurants. We also work closely with local artists to produce something unique with each batch. If you want to join our community of partners, please contact us.