OUR SAKE

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Our processWE MAKE
WHAT WE LOVE

Our process is inspired by traditional Japanese brewing techniques, and fused with innovative processes that add an American flare. Our core 4 sakes include two traditional styles of sake with a West Coast Craft influence, and craft sake styles derived from infamous So Cal brewing techniques including dry-hopped sake and a light, fruity session-sake.

FounderJOSH HEMBREE

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01. RICE

All the rice we brew with is grown in California from Sun Valley Rice Company. Our core sakes are all brewed using Ginjo grade rice to ferment our natural phenols and esters that result in smooth, vibrant flavors that complement the American palate.

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02. WATER

All the water we brew with is filtered down using a carbon and reverse osmosis filter, then built up to match an ideal sake water profile.

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03. KOJI

Our own house-propagated Koji breaks rice down into fermentable sugars. Our ability to trigger and harvest spores used to propagate future batches of Koji allows us to achieve complete control over fermentation efficiency and flavor profile.

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04. YEAST

We use a house blend of sake yeast to create a truly unique West Coast sake that is reminiscent of the American palate. All sake is naturally gluten, sulfite, and tannin-free to keep you feeling good both today and tomorrow!

WANT TO LEARN MORE?

Inquire about our Sake 101 events to learn more!