Sequoia Sake
San Francisco, CA
Jake Myrick, Noriko Kamei, and Warren Pfahl believe in creating fresh, live, and accessible sake. They believe the best way to experience sake is to drink it close to the source. That’s why they founded Sequoia Sake in the heart of San Francisco in 2015. They believe that the tastiest sake is the freshest sake and just like food, the fresher the better.
Sequoia Sake specializes in Junmai sake, which means only water, rice, koji and yeast are used. They use Sacramento Valley rice, which is both local, and also one of the highest quality rice producing regions on the planet. All of Sequoia Sake's products are sulphite and gluten free.
Sequoia Sake specializes in Junmai sake, which means only water, rice, koji and yeast are used. They use Sacramento Valley rice, which is both local, and also one of the highest quality rice producing regions on the planet. All of Sequoia Sake's products are sulphite and gluten free.
