Sake-Club-Shipment-May-2025
Sequoia Sake – Continuing a Journey of Craft and Community
In May 2025, Sequoia Sake celebrates its 11th year of artisan sake brewing — more than a decade shaped by passion, dedication, and innovation from founders Jake and Noriko.
Over these years, our understanding of rice, water, koji, and fermentation has deepened. With every batch, we have challenged ourselves to improve, explore, and evolve.
To mark this new chapter, we are releasing two special sakes and one beloved favorite that embody the spirit of Sequoia: All Koji Sake, California Yamada-Nishiki Junmai Daiginjo, and Sequoia Coastal Nigori.
Each bottle is a testament to our craft, our curiosity, and our deep gratitude to our Club Members and the community who have embraced and supported us through the years.
Product Release: All Koji Sake, Vintage 2020
We are proud to present the first sake in this package: All Koji Sake, Vintage 2020 — one of the most distinctive expressions we have ever created.
Unlike traditional sake, which uses between 20% koji rice and 80% plain steamed rice, All koji sake is brewed exclusively with 100% koji rice. This rare and labor-intensive method deepens both the flavor and aroma, resulting in an intense, layered sake.
Brewed in the spring of 2019, matured cold for six months at 1°C (33.8°F), and bottled in 2020, this sake has quietly aged for five years. It now reveals vibrant notes of raspberry, licorice, and a hint of forest earthiness, carried on a rich, full-bodied texture.
With fewer than 250 bottles available, this is a true once-in-a-lifetime release — when it is gone, it will not return.
Serving Suggestions:
Enjoy with hearty dishes, particularly richly marbled Wagyu beef, where its bold, complex character can truly shine.
SERVE CHILLED or ROOM TEMPERATURE / Alc.: 14–15%
Product Release: California Yamada-Nishiki Junmai Daiginjo
The second sake in this package is our California Yamada-Nishiki Junmai Daiginjo — a sake that stands at the peak of our craft and our California journey.
Brewed with Yamada-Nishiki, the revered "king of sake rice," grown locally here in California, this sake is a celebration of how far we have come — blending deep respect for Japanese tradition with the spirit of innovation that defines Sequoia Sake.
The term Daiginjo refers to sake made with highly polished rice, where at least 50% of each grain is carefully milled away to reveal its purest core. This process is highly time-intensive: milling to Daiginjo standards can take more than 40 hours, requiring exceptional care to prevent the delicate grains from cracking. Once polished, the rice demands a gentler touch and deeper knowledge throughout brewing to draw out its full potential.
The result is a sake of exquisite refinement: a soft, almost ethereal profile with layers of gentle fruit, floral notes, and a richness that lingers long after each sip. A sake to be savored slowly — and a fitting tribute to our journey.
Serving Suggestion:
Serve chilled to highlight its beautiful aromatics. Perfect on its own or paired with delicate dishes like sashimi, poached lobster, or a simple plate of fresh burrata.
SERVE COLD / Alc.: 14–15%
Product Release: Sequoia Coastal Nigori
Rounding out our May Sake Club package is Sequoia Coastal Nigori — a refreshing and utterly drinkable style of rough-filtered sake.
Coastal Nigori strikes an elegant balance between sweet and dry. It opens with a creamy, smooth texture and bright notes of lychee, fresh rice, and a subtle hint of yogurt, leading to a clean, dry finish. Lightly sweet but never heavy, this nigori is made to refresh and delight.
Perfectly versatile, it pairs beautifully with fried chicken, spicy curry dishes, or even fresh fruit desserts like strawberries.
Serving Suggestions:
Serve well-chilled to highlight its lively, creamy character.
SERVE COLD / Alc.: 14–15%