From
Niigata
to Napa
Four generations of craft sake brewing. Japanese tradition meets California terroir on the Silverado Trail.
Sake is not competing
with wine. Sake is its own
conversation.
In 2016, fourth-generation toji Takeshi Yamamoto brought his family's century-old brewing tradition from Niigata to the heart of Napa Valley. Here, in a converted stone barn on the Silverado Trail, Japanese precision meets California's adventurous spirit.
We brew with Sacramento Valley rice, Sierra Nevada snowmelt water, and the same handmade koji cultivation techniques Tak's great-grandfather used in 1923. Every bottle carries a century of knowledge and the unmistakable character of California terroir.
Five expressions of
craft and terroir
Kaze
風“Mountain Wind”
Tsuki
月“Moonlight”
Mori
森“Forest”
Words from those
who've tasted
“Tak's sake changed how I think about rice wine. This is art in a glass.”
“We drove up from SF just for the tasting room. Worth every mile.”
“The Kaze daiginjo is the finest American-made sake I've ever tasted.”
“Koji & Co. proves that great sake doesn't need a Japanese ZIP code — just a Japanese soul.”
Come raise a cup
on the Silverado Trail
Whether you're a sake enthusiast or discovering it for the first time, our tasting room offers a journey through flavor, history, and craft.