A Growing LA Sake Company Leaves Its Secret Apartment Tasting Room Behind Eater LA

Table Of Content

• The ultimate guide to eating and drinking in Koreatown
• MeToo Founder Tarana Burke Speaks Defiantly After Weinstein Verdict Overturned: "Not A Blow, A Clarion Call"
• More From the Los Angeles Times
• Your next new hangout: crunchy snacks, sake drinks and a buzzing scene at this Virgil Village izakaya
• California's Best Sake Tasting Rooms
• The little-known California sake you didn’t know you needed

But labels are fluid by default in Los Angeles, and the original aims of an izakaya are probably antithetical to the expectations around a bumping restaurant in the city’s hotbed. People sitting along the industrial-blue booths will likely be wriggling between tightly spaced tables to reach their spots. The mood can lull you into a happy place that felt far away even five minutes ago, after scouring the neighborhood for parking. Off-dry German Riesling → Kamoizumi Kome Kome, because it’s bright and just a tad sweet. But real warm sake is heated properly in a water bath and brewed with the intention of being served warm.

The ultimate guide to eating and drinking in Koreatown

Chef Dan Rabilwongse grew up in Echo Park, blocks from Budonoki’s corner location in rapidly changing Virgil Village. He cooked at some of L.A.’s most ambitious restaurants — Urasawa and Bouchon, both closed, and current guiding lights Hayato and Tsubaki — before teaming with Bedroussian and Hartley. They began Budonoki as a pop-up, including appearances at Tsubaki’s next-door sibling Ototo and at Melody a two-minute walk away on Virgil.

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At Obata Brewery in Japan, a brew master carefully oversees the details that go into making high-quality sake. He even moves into the brewery at one point to keep a closer eye on the mash. Daiginjo (大吟醸)Rice that is polished to a daiginjo level with distilled alcohol added.

More From the Los Angeles Times

Soft serve, the sweet savior of restaurants without pastry chefs, comes in two flavors, lately pandan and strawberry milk. Maybe ice cream will call to me more when the restaurant’s patio opens soon for warmer weather. For now it’s enough to savor the last drops of sake martini, catch the fading chords of “Crazy in Love” and bask one final minute in Budonoki’s buzz. Muscadet or Chablis → Taka Tokubetsu junmai, because it’s crisp, dry and minerally with a water source that has a lot of limestone influence. ShizuokaHome to Mount Fuji, Shizuoka is known for its soft, elegant, pretty style of sake. HyogoThe region, near Kobe, is where most of the really good Yamada Nishiki rice is grown.

Your next new hangout: crunchy snacks, sake drinks and a buzzing scene at this Virgil Village izakaya

Nova’s co-founders Emiko Tanabe (a native of Niigata Prefecture) and James Jin met while studying for their sake sommelier certifications, and after tasting their way through diverse styles of sake across Japan, returned to Los Angeles and began work toward building Nova. Olivia conceptualizes and brews a number of Sequoia’s sakes each year and helps her parents design its labels. The quality of the water contributes to different regions being known for different styles of sake. As you move from North to West, the sake gets sweeter and richer.

Over a thousand sake enthusiasts attend from around the world to test their skills at blind tastings, and celebrate through large bottle pours, and even sips from silver bowls of sake overflow, as is traditionally done from the wooden sake boxes called masu in a symbol of generosity. This past October, Den Sake, Sequoia Sake, Sawtelle Sake, and Nova Brewing Company were all participating vendors at Sake Day, stepping away from their steaming warehouses and distribution routes to connect with sake drinkers. Equally, it’s a chance to celebrate the abundance of the growing sake community, in California and abroad. One can’t help but imagine that room filled with the spirits of the Japanese American laborers and dreamers that came before them, cheering them on.

California's Best Sake Tasting Rooms

Reasonable efforts toward improving seamless, accessible, and unhindered use of websites by customers and potential customers is generally a worthwhile goal. Moving closer to this goal will often depend on the knowledge the company has regarding any particular difficulties those using the website might encounter, as well as available resources and improvements with technology. As a demonstration of their commitment to a future for Californian sake, Sawtelle’s co-owners and brewers Troy Nakamatsu and his partner Maxwell Leer plan to open their first tasting space in Sawtelle’s Japantown sometime next year. Nakamatsu is Yonsei and comes from a lineage of field workers by way of Kauai and Oahu, Hawaii. Bridging the distance of history and vision, Sawtelle proudly advertises its collaboration with the California Ricelands Waterbird Foundation on each of its labels, as its efforts towards helping protect the fields it relies upon. At the opposite end — my end — is a martini variation of sake and shochu punctuated with dry vermouth, yuzu bitters and peppercorns.

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Sake is a brewed alcoholic beverage made through a process called multiple parallel fermentation. The main ingredients are sake rice (a rice that has a much larger and starchier center than table rice), water and koji (a fungus that aids in fermentation and turns the starch in the rice into sugar). Like the “bright new star” of their company's name, Nova’s flagship nama sakes, named Gravity and Eclipse, are imbued with painstaking attention toward honoring Japan’s brewing traditions and the years of apprenticeship Jin completed there. Nova also produces a variety of beers labeled Ginjo 7, brewed with sake yeasts and other complementary ingredients such as sansho pepper, oolong tea, yuzu, and Okinawan kokuto sugar. Sake brewing involves constant monitoring, and Jin often sleeps in the brewery, just as a concerned parent might snooze beside their feverish child.

Allred said she hopes New York legislatures will pass a law, similar to one in California, allowing witnesses who were not part of the charges in sexual assault cases to testify as evidence of a person’s character. “There was a lot of evidence presented so I still believe that it would stand on it’s own,” she added. Girthmasterr's blowing up online after revealing he makes between $40K and $80L a month on OnlyFans -- with fans rushing to Pornhub to see his wine bottle-sized member. As the most discerning, up-to-the-minute voice in all things travel, Condé Nast Traveler is the global citizen’s bible and muse, offering both inspiration and vital intel. We understand that time is the greatest luxury, which is why Condé Nast Traveler mines its network of experts and influencers so that you never waste a meal, a drink, or a hotel stay wherever you are in the world.

The increased vibrancy can connect with people who drink certain styles of white wine. These sakes are usually released as seasonal, limited edition products. It’s been seven years since I moved from my native California to become a writer in New York City, even longer since I spent my days as a winery cellar hand, scrubbing the tanks of their tartrate crystals and cleaning wine barrels of sludgy, grimace-tinted lees. As a Yonsei (fourth-generation) Japanese American, I was often one of the only women of color working in those warehouses. HiroshimaThe area has very soft water that is low in mineral content, so the sakes from this area tend to be softer, more aromatic, gentler and more elegant.

Soft water is more appropriate for brewing things like ginjo and daiginjo. Nigori (濁り)This style of sake is often called unfiltered but it’s actually lightly filtered, which gives the sake a cloudy appearance. They tend to be a little sweeter due to the existence of rice solids and unfermented long chain sugars.