Premium saké starts with great rice, and great soil. That’s where our journey to brew America’s best saké began. We had the soil—in California’s fertile Sacramento Valley, where much of the world’s highest quality sushi rice is already grown. We had the water—fresh spring water fed from the Sierra Nevada Mountains.
Then we found the rice—yamada nishiki, a Japanese varietal that’s been used since 1923 to make Japan’s highest quality sakés. We grow this rice ourselves on soil we have farmed for generations.