Sequoia Sake
Videos
Sequoia Sake | The Migrant Kitchen | Season 3, Episode 2 | KCET
Jake Myrick and Noriko Kamei have taken their love for namazake and created Sequoia Sake, a small brewery in the heart of San Francisco. Rooted in the traditions of Japanese sake brewing, they work to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the US. Watch more of The Migrant Kitchen at https://www.kcet.org/shows/the-migrant-kitchen ~~~~~~ Subscribe to our YouTube Channel: https://bit.ly/kcet-YTsubscribe Follow us: Facebook: https://www.facebook.com/KCET28 Twitter: https://twitter.com/KCET Instagram: https://www.instagram.com/kcet/ Sign-up for our Newsletter: https://bit.ly/kcet-newsletter-signup #TheMigrantKitchen #food #culture #immigration
Jake Myrick and Noriko Kamei have taken their love for namazake and created Sequoia Sake, a small brewery in the heart of San Francisco. Rooted in the traditions of Japanese sake brewing, they work to resurrect an heirloom rice in California and pioneer... Jake Myrick and Noriko Kamei have taken their love for namazake and created Sequoia Sake, a small brewery in the heart of San Francisco. Rooted in the traditions of Japanese sake brewing, they work to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the US.
Watch more of The Migrant Kitchen at https://www.kcet.org/shows/the-migrant-kitchen
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#TheMigrantKitchen #food #culture #immigration In this exclusive video, co-produced by Civil Eats and Edible Communities, we profile the work of Noriko Kamei, her husband, Jake Myrick, and their daughter Olivia Kamei Myrick, who hand-craft sake at Sequoia Sake in San Francisco.... In this exclusive video, co-produced by Civil Eats and Edible Communities, we profile the work of Noriko Kamei, her husband, Jake Myrick, and their daughter Olivia Kamei Myrick, who hand-craft sake at Sequoia Sake in San Francisco.
Sequoia Sake | The Migrant Kitchen | Season 3, Episode 2 | KCET
Civil Eats TV: Women Brewing Change at Sequoia Sake
Who is Sequoia sake, and how did they get to produce such well respected and loved sake? Sequoia was founded by Jake Myrick, Noriko Kamei. Their story can be traced back to when Jake and Noriko were living in Japan from 2001-2010. That is when they developed a love of sake. When they returned to their home in San Francisco, they found they could not get their favorite style of sake, Nama Genshu. So, they started making sake in the garage. Not satisfied with their lack of knowledge, they reached out to some friends back in Japan and started their training at a bunch of small mom and pop sake breweries. By 2014 they were ready to build their sake brewery in San Francisco. In 2015 they produced their first batch and began to sell locally produced sake to California. Sequoia Sake is the city’s first local artisan sake brewery in San Francisco, California. They are proud to use all locally sourced California ingredients for their sake: water (from the glacier-carved Yosemite watershed), rice (organically grown in the Sacramento Valley), heirloom Koji, and native sake yeast. Wife and husband duo; Noriko Kamei and Jake Myrick won gold and bronze medals at the 2019 Tokyo Sake Competition. Their daughter, Olivia Myrick-Kamei, now works at Sequoia after studying and participating in apprenticeships across several sake breweries in Japan. Female brewers are uncommon, and Olivia is fast becoming a rising star in the next generation of sake brewers with her Hazy Delight sake. Sequoia also created several other styles of sake to celebrate its California heritage by using local seasonal California ingredients. With their passion for sake and Japanese traditions, they strive to produce sake that reflects the local environment and California culture.
When you ask most Japanese sake producers what is holding back American sake they will say the rice. Sake rice grown in Japan and table (or eating) rice are not the same. They are very different in their makeup and how they are grown and processed. The main difference most often pointed to is sake rice has a starch core where as table rice does not.
Before staring Sequoia Sake we recognized this and in 2013, Jake started his quest to get sake rice cultivation in California. Over the years that followed Jake worked with UC Davis, local organic rice farmers, USDA, California rice regulators, Japanese rice research groups, and professional rice organizations. In 2019 Sequoia was granted the right to start commercial cultivation of this short-grain sake rice here in California. Since then Jake has continued this quest to produce better sake rice.
Philosophy
Our philosophy is a simple one. Strive every day, every time to make the best sake you can. To this end, we involve ourselves in every aspect of the process. Use locally grown organic rice. Use the best water possible, and always remember someone is going to drink this or serve this and it is a reflection on them as much as on you.
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