Crafted from Yamada Nishiki — the famed “king of sake rice” — grown right here in California, this Daiginjo sake represents Sequoia Sake’s journey: honoring Japanese brewing traditions while embracing California innovation. Daiginjo means the rice has been polished to at least 50%, a labor-intensive process taking over 40 hours. This requires extreme care to prevent the grains from cracking and a deep level of skill to bring out the sake’s full potential during brewing. The result is a beautifully refined sake with a soft, almost airy profile. Delicate fruit and floral layers unfold with every sip, followed by a lingering, elegant richness. It’s a sake meant to be savored slowly — a true expression of craftsmanship and story. Serve chilled to enhance its elegant aromatics. Excellent on its own or paired with delicate foods like sashimi, poached lobster, or fresh burrata.