Like any good junmai, this sake is crafted from the finest ingredient at Sequoia Sake’s disposal. Rice from Sacramento, water from Yosemite, yeast and koji with a 100 year ancestry come together to form a buttery vanilla and coconut concoction you won’t find anywhere else. This sake is aged for three months in white wine barrels to add an extra layer of complexity. All this is wrapped up with a bow of fine citrus flavor, so unwrap and enjoy!
Sequoia is brewed in California State.
Sequoia Sake believes that sake is best when served fresh, which is why they brew their brand of sake smack dab in San Francisco. With a new batch being bottled every 45 days, Sequoia Sake is happy to provide the west coast and the rest of the U.S. with super fresh sake. They stick to crafting junmai sake using Yosemite water, Sacramento-grown rice, yeast and koji with a 100 year ancestry. The sake revolution is coming, and Sequoia Brewing is on the front line.