GINJO 7 SERIES: We found that not only our sake yeast ferments well in beer, it adds unique flavor and aroma that give it a special character. We found that the yeast strain is very versatile and is very active in both lager and ale temperatures. As a hybrid beer/sake brewery, we will be exploring how this yeast performs in other styles of beers. This is the second part in the series called Ginjo 7 RED. GINJO 7 RED LABEL: Brown ale brewed with sake yeast #701, sansho peppers and orange peel. 6.5% ABV. INSPIRATION: We love Belgian beers. Our Brown Ale is inspired by Belgian Brown Ales perfect for […]
Hatsukoi means “First Love” in Japanese. The name has been inspired by [Hatsukoi no Kaori] which is the name of one of the first white strawberries. The strawberry actually has a pinkish tinge just like our saké that turned out pink due to the combination of white cloudiness of the saké and red strawberries. Strawberry is often related to first love in Japan because the fruit is sweet and sour just like young, inexperienced love. INSPIRATION: We originally did not plan to make any fruited saké, but we wanted to try something special for the upcoming holidays. The HATSUKOI strawberry cloudy saké was inspired by Japan’s tradition of eating strawberry […]
Saké(Nihonshu/酒/日本酒) is general term used for rice wine. Some non-sake drinker pronounce it as ˈsɑːki or ˈsækeɪ, however, the pronunciation is more close to SAK-ay. Sake is not spirits but fermented beverage like wine or beer, although it has high alcohol percentage around 14% to 20%. What is distinctive is that sake has sweetness and umami and sake does not have high acidity like wine. The main ingredients for sake are rice, koji, and water. Starch from rice convert to sugar by koji, then the sugar to alcohol with yeast. The range of flavor and aroma are narrower for sake than for other alcoholic beverages such as wine. The yeast […]
We are happy to announce that we attend the virtual beer and music festival 2020 by Monrovia Chamber of commerce. There are 8 breweries participating at this time. Below is the YouTube link and Nova’s interview starts around 54:31.
We carbonated the VACUUM sake (15.0% abv) just like we would with beer and put it fresh on tap! The carbonation adds refreshing mouthfeel and higher acidity making it ideal for pairing with greasy/cheesy foods. Bet you won’t find this anywhere else in the whole county! Available only at our tasting room.
TonChinKan in Arcadia now carry Vacuum Misty. Tonchinkan Izakaya’s ambience, wide selection of beers, Japanese sake and Japanese style tapas provides a truly unique dining experience. Our favorite menu there is handmade tofu and grilled beef tongue. Please visit them and try their food with Vacuum misty. Izakaya TonChinKan713 W Duarte Rd Arcadia, CA 91007 (626) 461-5078
2 months ago, we released our first locally brewed fresh sake and officially became the first and only craft sake brewery in LA County.We produce small batches and hand-make our sake as we were taught by a multi award-winning brewery in Ibaraki, Japan called @inaba_shuzo who makes the amazing #minanogawa and #stellasake99.99% of locals still do not know there’s local sake being made here due to our business was suppressed by Covid19. Help us get our name out there by participating in this promotion! October 1st Promotion:[ 6 winners will get Vacuum Misty Sake for $10.01 (alcohol cannot be given away for free by law) + free giftbox which includes two tasting glasses ] We […]
We were told by the Master Sake Sommelier @ueno_toshio that we shouldn’t just promote sake, but we should promote Japanese food and their drinking culture, which is one reason we wanted to do a special release of this product on a special day. HISTORYDoburoku is an ancient alcoholic drink that is illegal for home-brewing in Japan and limited to be produced by only a handful of breweries. The sake you drink nowadays that has been clarified are modern styles of sake possible due to technology. Rice farmers long ago did not have the technology or the tools to be able to clarify sake like they do now so they would make sake […]