Hailing from none other than Covina, California is James Jin and Emiko Tanabe… two sake veterans.
The name gravity derives from the way they press the sake. Pressing sake (often called filtering) is one of the most unique step in sake production in that after the rice is fermented, the liquid (sake) is separated from the thick porridge-like mash called moromi. In order to press Gravity, they use a highly laborious and low-yielding method called 'shizuku' method which translates to 'drip.' They take our moromi (mash), and hang them in mesh bags in suspension and let the sake literally drip out of the mash using gravity. This method is only used for the most premium lineups of sake in Japan, believed to allow for the best flavors of the sake to shine. Gravity is luscious but clean on the plate with flavors of melon and citrus, and a lilting finish. We urge you to visit their brewery in Covina and see for yourself!
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