It's located at industrial area, an unlike location for sake brewery, but inside, there are devoted sake makers who learned from tradition yet do not afraid of new challenge.
There are three founders, and everything is done by them.
They use passion and precision: the rice and water were sent to a lab in Japan to test if they were suitable to make good sake.
They offer Genshu, Nama, and Nigori.
These are unpasteurized sake. Fresh, crisp, and have good fruits quality.
Sake is gaining a popularity here so you can easily find many kinds of sake from Japan, but when it comes to freshness, you can't beat "made in San Francisco."
They used pictures of animals on the label so that customers can easily distinguish which bottle is which sake. Very thoughtful.
As a part of continuing effort to make great sake, they recently acquired Yamada-Nishiki rice, which is a staple for sake making in Japan, so we will see new, exciting products from them, hopefully soon.
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