Since 2007, Masa Shiroki has been on a mission to produce a local Junmai sake that can rival premium Japanese imports. Hand-pressed from top-quality rice and bottled in small batches, his Osake brand is notable for its delicate, fruitlike aromas and flavours. One sip and you’ll swear off Gekkeikan forever. Osake’s line includes sparkling varieties and sakes produced from rice grown in the Fraser Valley. (Most sake rice is imported from Japan.)

Shiroki hasn’t stopped at just making excellent sake, though—the kasu, or rice lees left over from the fermentation process, has found its way into citrus dressings, hot sauces, nonalcoholic fruit drinks, and even chocolates and Rice Krispie–type squares that you’d never come across at a school bake sale.