Route 66 Distillery in Holbrook Produces Award-Winning Sake

Atsuo Sakurai brews award-winning sake in a 200-gallon vat at a shop located just off Route 66 in Holbrook, Arizona.

The process begins with washing and heating rice in baskets before placing it in vats for fermentation. Sakurai, who previously worked in the sake industry in Tokyo, moves the mixture through a pressing stage similar to mashing. He stated that the entire production cycle, from start to finish, takes approximately three months to complete.

Sakurai’s wife, Heather, is from the Navajo Nation, and the couple incorporate her cultural heritage into their recipes. One specific variety of their beverage features Navajo tea. Sakurai described the ingredient as a plant native to the region. The combination of Japanese brewing methods and local botanicals distinguishes the product from traditional imports.

The distillery has received recognition in competitions both in Japan and internationally. While some of the traditional styles are available elsewhere, certain creations are sold exclusively in Holbrook. Sakurai noted that the aroma of the finished product is often described as pear or blueberry. One customer who sampled the drink specifically identified a prickly pear flavor.

Sakurai moved to Arizona from Tokyo, a distance of approximately 6,000 miles, with the goal of establishing a sake business. He said he was surprised by the initial skepticism from customers who learned the alcohol originated in Arizona. The hands-on nature of the work provides him with a sense of stability in an era dominated by artificial intelligence and automation. He expressed confidence that the business will continue to operate for the next century.