日本の酒を、カリフォルニアから。Sake from Japan, told from California.
Nami is a sake channel from San Francisco. We open bottles from breweries across Japan and share them with friends — Americans, Japanese living here, and everyone in between — then talk about what we taste and what to eat with it. Hosted by a Niigata native, in English and Japanese.
Episodes on YouTube — tastings, pairings and guests.
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Sake is made by a unique parallel fermentation — starch turns to sugar and sugar to alcohol in the same tank, at the same time.
The sweet spot for most premium sake is 10–15°C — cool, not ice-cold. Too cold and the aroma shuts down.
A lower polishing ratio changes the style. It doesn't make one sake “better” than another.
No sake knowledge needed — curiosity is enough. We're looking for guests in the Bay Area: first-timers, fans, Americans, Japanese, and anyone in between.
21+ only. Guests sign a simple appearance release before filming.