We use premium grade of Calrose polished down to either 50% or 70% depending on the style of sake.
It’s a strain originally from Japan that seemed to thrive in California climate. Using 100% rice sourced from a farm in North California, our brewer uses hand-crafting brewing techniques learned from an award-winning brewery Inaba Shuzo in Ibaraki, Japan to produce sake that is rich in flavor, bold and higher in acidity than traditional sake to be able to stand up to the variety of food culture in LA.Ī rice variety originating in California and grown since 1948, Calrose is a medium-grain rice and a subspecie of Japonica rice.
Nova released their first sake at the end of 2020, and Gravity and Eclipse sake were awarded silver medals at 2021 New York Wine and Spirits Competition. James, previously a home-brewer, went to Japan to get formal training in brewing while Emiko took over an old winery & brewery and flipped it into a sake and beer brewery. Nova’s goal is to have locals experience a style of sake called NAMASAKE which is fresh and unpasteurized sake that is hard to import due to its high sensitivity to temperature. NAMASAKE has characteristic of being more vibrant and juicy so small batches of sake are constantly brewed to have the freshest sake available. They felt a place in LA was needed where people can personally visit and smell, see, and taste how sake is made. They enjoyed visiting sake and beer breweries and wondered why there weren’t any sake brewery & tasting room in LA. The two met while studying for the SSA’s (Sake School of America) sake sommelier certification. in Covina, California was founded by Emiko Tanabe and James Jin in 2019.
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