Welcome to the first sake brewery outside of Japan.

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What is moto-i?

moto-i is the first sake brewery restaurant outside of Japan. Located in Uptown, Minneapolis, moto-i is a full service restaurant with liquor, beer, wine and, of course, sake! moto-i makes draft sake or namazake. Nama is unpasteurized, and needs plenty of care as it can never get warm.

Our menu is reminiscent of an Izakaya, a Japanese Pub. With small plates as well as noodles and rice dishes, we incorporate many Asian ethnicities and keep the focus on street food of the best Asian Hawkers

 

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SAKE 101

moto-i serves draft sake or namazake. Nama is unpasteurized which gives it a fresh and lively flavor. All our sake is brewed on site. Click here to learn more about moto-i sake.

OUR SAKE

We have  seven sake available:

• Junmai Nama
• Junmai Nama Nigori
• Junmai Nama Genshu
• Junmai Nama Yamahai Ginjo
• Junmai Nama Ginjo
• Junmai Nama Tokubetsu
• Futsuu-shu 

 

Coming Soon:

• Junmai Daiginjo

OUR BREWERY

Milling

Our rice is first milled or polished to our specification at Momokawa Brewing Company. Like most small brewers, or jizake in Japan, this job is outsourced (80% of breweries in Japan do not mill their own rice). For the sake at moto-i, the milling rates, or seimaibuai, will range from 80% to 40% of the original rice grain remaining. Each of the rice varieties that we use are Japanese rice varieties. We use Koshihikari, Akita Komachi and Hitomobare.

 

Washing and Soaking

At moto-i we wash and soak the rice the day before steaming. In small allotments, 12 kg at a time, we gently wash the rice at frigid temperatures. We want to make sure that all of the rice powder or nuka is carried away. This is critical to proper fermentation. After washing we soak the rice. Depending on the rice variety and the seimaibuai, the amount of time that we soak the rice will vary. As rice is milled more the moisture uptake dramatically increases. And we do not want to over soak as this will render the rice useless and unsuitable for brewing. Soaking times come down to the minute. And for highly polished rice it comes down to the second. After soaking, the rice is left to dry overnight.

 

Steaming

The following morning, after washing and soaking, we steam the rice. The proper way to steam sake rice is to make sure that the rice does not come in contact with water. But rather, only steam touches the rice. This provides a firm outer surface and soft inner core.

 

Koji-kin

Our Koji-kin comes from Japan. Koji-kin is a mold spore that is inoculated into steamed rice over a 48 hour period. This produces koji, one of the key ingredients of sake. Koji\'s primary function is to convert starches from the rice into sugars. This allows the yeast to ferment sugars into alcohol.

 

Yeast Starter

There are three types of yeast starters; Kimoto, Yamahai and Sokujo. The yeast starter begins in a small tank roughly 10% of the size of the fermentation tank. The purpose of the yeast starter is to build up a plentiful supply of yeast cells for fermentation or a seed mash. Koji, yeast, steamed rice and water are added to a small tank. This process can take between 4 and 28 days depending on the type yeast starter.

 

Fermentation

When the yeast starter is ready, it is transferred to the moromi tank. Here we continue to add more steamed rice, koji and water in three more additions over the next four days. Over the next 21 to 25 days, the fermentation will be complete. The alcohol content will be 18%-20%. It is now time to separate the sake from the kasu (lees).

 

Pressing

At moto-i, we use two of the three common ways to press sake. The modern and most efficient way is to press the sake in a machine called a Yabuta. The mechanized device has fine cloth and air bladders that press and squeeze to remove the kasu from the sake. The other way that we press is called Kubitsuri. We fill the long specially made bags, called sakabukuro, with the fermenting moromi and tie them up to poles hanging vertically in a large tank. The sake is allowed to gently drip out over a 24 hour period. No external pressure is applied. This is least efficient way to press, but the most exquisite when it comes to taste!

 

Serving

At moto-i, this is when our sake is ready. Most breweries pasteurize their sake at this point. But we serve nama or namazake. This is unpasteurized sake. It is alive and fragrant. We let some of sake mature in order to refine the flavors. But for the most part it is served quickly.

LEARN MORE

Would you like to learn more about sake, taste a range of grades and styles, tour a sake brewery and eat some good izakaya fare? Book your Sake Event of Sake Seminar.

 

Choose from:

2-3 hour Sake Events: Host a Meet & Greet Cocktail Reception with some fun Sake knowledge, complete with a Sake & Small Plates Tasting!

 

8 hour intensive Seminar with Owner/Brewer Blake Richardson (includes Sake tasting & lunch).

 

Sake Dinner: Chef inspired 6 Course Dinner paired with our Sake.

 

inquire events@moto-i.com

 

 

 

DIRECTIONS

From the North:

Take 35W South to 94 West. Exit at Lyndale Ave South. Turn left onto Lyndale Ave South. Take Lyndale down about 8 blocks. moto-i is just before Lake Street on the West side of Lyndale.

From the South:

Take 35W North to 94 West. Exit at Lyndale Ave South. Turn left onto Lyndale Ave South. Take Lyndale down about 8 blocks. moto-i is just before Lake Street on the West side of Lyndale.

From the West:

Take 394 East to 94 East. Exit at Lyndale Ave South. Turn left onto Lyndale Ave South. Take Lyndale down about 8 blocks. moto-i is just before Lake Street on the West side of Lyndale.

From the East:

Take 94 West. Exit at Lyndale Ave South. Turn left onto Lyndale Ave South. Take Lyndale down about 8 blocks. moto-i is just before Lake Street on the West side of Lyndale.

From Japan

2940 Lyndale Ave South, Minneapolis, Minnesota 55408
Phone: (612) 821-NAMA

PARKING

Friends

For Reservation online, please visit our page at opentable.com

Welcome to the Events Page:

 

 

Junmai Tokubetsu Nama is out now in Limited Release:
 
Tokubetsu, or special, is a mark of distinction from the "norm" at a sake brewery.  In our case, we have brewed this sake with sasanishiki rice milled to a higher than required rate of 70%.  This rice is not used in any other sake we brew.  We also brought in a special yeast strain from Akita prefecture, which is not used in any other sake we brew.

This sake bridges the gap between the elegant and refined flavors of junmai ginjo and the heartier earth tones of junmai grade sakes.

 

This is a limited release of 300 liters unpasteurized (nama) sake.  

 

Flavor notes: marshmellow, black pepper, peach, low aroma, mild mouth feel, and lively.

 

Alcohol: 16.2%

SMV: +3

Rice: Sasanishiki

Siemaibuai: 58%

Yeast: AK21

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Every Monday:

$2 Grain Belt Premium Taps in the Big Boy Lounge, 7pm-2am.
Timberwolves games on when playing.
Have a drink with Graham

 

Every Tuesday:

Open Mic with G$$$$ &  Katie  in the Big Boy Lounge, 10pm-2am.

Every Wednesday:
$6 Power Towers (GB Premium and a shot of whiskey) in the Big Boy Lounge, 10pm-2am

Every Thursday:

THURSDAY SHORE : featuring Nooner as our Asian Snooki & her sidekick Katie in the Big Boy Lounge

$2 GTL's, 10pm-2am

Every Sunday:

Sake Sunday's with DJ Turtleneck in the Big Boy Lounge, 10pm-2am

Godzilla movies on 1st Floor with $2 Godzilla Bombs, 10pm-2am

 

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Have your next private party at moto-i!

 

Ramen Alley is located on the 1st level off of the main bar.  Bamboo walls encase generous couches, chairs, and low tables, complete with a Foosball Table.  It is private, yet close enough to experience the main bar vibe.  The Ramen Alley Lounge can accommodate up to 45 people. Flat rate minimum which can be made up in food & beverage. Deposit required.

 

Big Boy District is a private lounge located on the 2nd level.  A spacious lounge with a private bar, couches, and low tables.  The Big Boy District can accommodate 100 people for a cocktail reception or up to 40 people for formal sit down dinners. Flat rate minimum which can be made up in food & beverage. Deposit required.

 

Strykers Lookout is our rooftop patio which has stellar views of the Minneapolis skyline.  Strykers can accommodate 200 people for a cocktail reception and 75 for a sit down dinner.  Flat rate minimum which can be made up in food & beverage. Deposit required. 

For more info click here
Book an event: events@moto-i.com or call 612-821-NAMA (6262)

 

GENERAL INFO

moto-i
2940 Lyndale Ave South
Minneapolis, MN 55408
Phone: (612) 821- NAMA

Hours:

Monday-Friday 12pm-2am

Saturday-Sunday 11am-2am
info at moto-i dot com

Junmai Tokubetsu Nama - Out Now in Limited Release
 Learn More

Book your sake events, coporate events, or private parties at moto-i.

Read more or email us at events@moto-i.com

Get your moto-i gift card here

 

Hours: Monday-Friday 12pm-2am | Saturday-Sunday 11am-2am |

Happy Hour: 2:20pm-6pm Daily | 10pm-2am Sunday-Thursday
Get news and updates by following us on:

 

 

 

 

 

 

MEDIA INQUIRIES

info at moto-i dot com
 

CHARITY

Giving back is essential to a community. Therefore, it is necessary that our community of managers decide who we give to. For consideration, we ask that you send a PDF to charity at moto-i dot com. The request must be on company letterhead, three months in advance of the requested funding date and a clear explanation of the uses of the funds. We will review all requests and notify those charities that have our approval. Please do not contact moto-i by phone for charitable donations. Thank you.

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News, Reviews, & Blog Mentions of moto-i:

Special Mention! Restaurant News: Small plates, big impact at "moto-i"

Follow us on Twitter for all of our breaking news, contests, and updates! If you are writing about your passion for moto-i or sake, we'd love to link to you! To submit your blog for link consideration, please email it to our Press Contact. Thanks!

 

1. City Pages describes moto-i as "dangerous", "seductive", "addictive", & "intoxicating". www.citypages.com

2. Rick Nelson, of the Star Tribune announces we're opening - www.startribune.com

3. Our Neighbors, Track 29, welcome us - track29buzz.blogspot.com
4. A must read for sake lovers - thesakediaries.blogspot.com

5. We're in City Pages Hot Dish -blogs.citypages.com

6. The Pioneer Press writes about us - www.twincities.com

7. Jeremy Iggers reviews moto-i - www.rakemag.com

8. Shout outs from the beer lovers - www.ratebeer.com

9. We're mentioned in the Veg Guide - www.vegguide.org
10. We're getting kudos for our vegetarian friendly menu choices - www.vegguide.org

11. We're in Metromix, care to add a review? - twincities.metromix.com

12. We made mention in the MN Beer Blog - mnbeer.com

13. The I eat Blog announces our opening - www.ieatblog.com

14. Chowhounds are finding us - chowhound.chow.com

15. The Pioneer Press writes about us - www.twincities.com

16. Found a fan online - sovietpanda.tumblr.com

17. Read about us on Twin Cities Eats - twincitieseats.blogspot.com

18. Alexis, of Vita.MN tips that we're opening - girlfriday.typepad.com

19. Alexis't thoughts on us - girlfriday.typepad.com

20. moto-i makes the news in Japan on TV Tokyo! (story is in Japanese, no subtitles, but cool anyway!)

21. Lavender - Off The Eaten Path lavendermagazine.com

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