For the past three years, Farthest Star Sake has been taking curious drinkers on flavor expeditions as the only sake brewery and taproom in New England. In addition to welcoming guests at its Medfield, Massachusetts-based taproom, Farthest Star distributes within the Bay State and Rhode Island, via Atlantic Beverage Distributors, and Maine, via Pine State Beverage. We chatted with founder and head brewer Todd Bellomy about his journey, how he’s approaching sake education, and what themes are coming up with retailers in 2025.
How did you first become acquainted with sake? And when did you know it was time to make sake your career?
I lived in Japan for several years and fell in love with fresh sake. When I returned to the States, it was impossible to get good sake, and I missed it. So, I used my language skills to learn to brew sake. For years, I worked in the craft beer industry in a non-brewing job, yearning to brew. I used my vacation time to work in Japanese breweries, and, as a hobby, I organized sake events in Boston.
In 2014, I was fortunate to meet a like-minded person who had started building a sake brewery. I became Massachusetts’ first sake brewer. When that business closed, I wrote a business plan and raised money. Farthest Star Sake was incorporated in 2020 and launched in 2022.
How much education do consumers need about sake and how has sake awareness changed in New England over time?
Consumers still need a good amount of education. Hibachi restaurants haven’t done sake any favors! Folks are surprised that sake is brewed rather than distilled and that it can be enjoyed cold.
We have an opportunity in our taproom to explain the intricacies of sake, including the fact that there are a variety of sake expressions made possible by varying yeast, rice, mill rate, and water chemistry. What’s fun is that sake breweries can provide a taproom experience for gluten-free and adventurous drinkers.
What is something that would surprise people about sake?
Two things: it’s a brewed beverage, and it isn’t served hot. But the big thing is that fresh sake is dynamic, complex and delicious.
Farthest Star is available in 8 oz. cans (we LOVE small cans!) – why was this the right package format?
There are more sake-curious drinkers than experienced sake drinkers. Small-format sake packaging creates a lower cost of entry for the curious. They can easily try more styles at more reasonable price points if they focus on single-serve packaging. We also think it’s cute.
What themes are coming up in your conversations with your wholesale and retail partners in 2025?
More styles and freshness. We’ve just launched three new SKUs in the market because we think more options will increase curiosity. Now the local fresh options in New England include a filtered sake, nigori sake, sake that can be warmed, yahamai-aged sake and sparkling ginjo sake.
The space theme is very fun and very coherent. How did you land on this branding?
We had time for brand development because we imagined our business in 2020. I’m a science-fiction nerd. We’re an aspirational brand grounded in tradition and reaching toward an innovative future. That’s what sci-fi is. Sake is both an ancient beverage and the next new thing people are drinking. Space is adventure and exploration, and so is sake.
You sometimes collaborate with fans to brew custom sake for big events like weddings. How does that process work? Have any of these special sakes been made permanent Farthest Star offerings?
We are thrilled to work with sake enthusiasts to make custom sake for their special events! We experiment with flavored sake because we run a taproom in New England and come from a beer background. This is where we can play and cater to the tastes of our fans.
When someone wants a custom sake flavor, we discuss their preferences. From there, we create samples and host a tasting. From their feedback, we infuse a keg or more just for them to be sold through our distributor and served at their event. We are so happy to be part of their story.