Our process is inspired by Japanese tradition, and fused with new American techniques.
All the rice we brew with is grown in California from Sun Valley Rice Company.
All the water we brew with is filtered down, then built up to match an ideal sake water profile.
Our own house-propagated Koji break rice down into fermentable sugars.
We use a house blend of sake yeast to create a truly unique West Coast sake that is gluten, sulfite, and tannin-free!
Inquire about our Sake 101 events to learn more!