How Master Brewer James Jin Brought Premium Sake Back to California - Handmade

Using rice sourced entirely from farms in Northern California, Nova Brewing Co. has been producing premium sake using traditional methods at their Los Angeles brewery since 2019. In this episode of Handmade, co-founder James Jin showcases the complex process of Nova's sake production, from making their own koji all the way through fermentation and bottling.
Credits:
Producer: Carla Francescutti
Director: Murilo Ferreira
Camera: Connor Reid, Murilo Ferreira
Editor: Murilo Ferreira
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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[@GregBeckNYC]

A lot of comments from people about sweat make me realize how little they understand about brewing. Every brewer sweats hard making beer, wine, or cider, even with industrial equipment. This is one man producing handmade Saké, people. If he ain't sweating, he's doing it wrong. 100% sanitary, btw. I noticed him using best brewing practices throughout. Steaming and fermentation would eliminate any miniscule amount of sweat that got in there in the early stages.

[@afterfall8133]

This folks never do hard labour work , hell even 5 Stars restaurant own by Gordon Ramsay the chef will always sweat.

[@vonnsswedan2935]

Its not a good product when the maker is not sweating

[@arvismorvis7254]

Welcome to the generation of the Snowflakes, be careful blowing some air into their faces may just kill them 😂

[@firstnamesurname2210]

Seriously lol this man picks up pounds of rice, getting them around and you expect him not to sweat?

[@eric29armstrong]

Adds flavour

[@Lord.Kiltridge]

These vids really change my perspective. When I see something on a shelf, I used to imagine vast automated factories and warehouses cranking out tons of product, completely devoid of humanity. I see this and know that a person thought about the product. Investing heart and soul in it. I see life and love where before I saw none. It really makes a difference.

[@MTMF.london]

You are not wrong about factories cranking out tons of product but most of them are for mass consumption and priced accordingly. This kind of small scale, artisanal, hand made product is aimed at entirely different kind of consumers and most likely quite expensive.

[@tridenttalisman8096]

@@MTMF.london indeed. and artisan sake would taste different in every batch. so, it's like an adventure for me as the drinker. i love it.

[@YourSenpaiZoro]

Me too bro.🙌🙌

[@significantlystrangeboi9929]

Amazing, isn't it?

[@glidershower]

The Temperance in the early 20th century ruined what used to be an old American craft. Up to that point, beer breweries and mash distilleries were very very popular, and regions would have many variants of brews and spirits, usually stemming from ancient family recipes. When temperance died out in the mid/late 30's, most of those small-batch crafts died out, and only macrobreweries like Anheuser-Busch managed to resist the hit, which explains the massive lack of variety in modern American beers until the past two decades. Glad to see micro businesses still carving a niche in the mainstream market. Much rather pay a premium for a quality drink than be disappointed because I saved some money.

[@greywolf0167]

Its so nice to see so much passion in a young person...he should be proud...and train 4 people for expansion...cause this man has the right stuff

[@servbotz]

GREAT sake here! I didn't really like sake before, but the sake James makes is drinkable like wine. It really made me appreciate the taste of sake. James is a super great guy too!

[@IL0909]

It makes me so happy so see comments like this, I live on the other side of earth, but it's always great to hear people appreciate them and their craft!!

[@servbotz]

@@IL0909 Luckily I live only 20 mins away from Nova Brewing. And the first time I went, about 6 months ago, James was super friendly and open to chat. I went home with 2 bottles of his namazake and was so amazed by how good it was to drink. I've been to Japan before and even tried 40+ sake from Kurand Sake Mart but never was really able to appreciate the flavors. But the sake from James changed my perspective on it and converted me to a sake drinker! Since then, I've been back multiple times and happy to see him doing so well!

[@rezalustig6773]

I like saké as is, so this stuff must be phenomenal. Unfortunately, it doesn’t look like the brewery ships it out of state :(

[@gatsuful]

@@rezalustig6773 Not yet ;) we just need to be patient :)

[@riffraff9070]

Mad respect to his dedication to hand made sake and his work to produce the best he can. Def gonna get a bottle of this.

[@nacs]

Great documentary, love the guy's passion.

[@LukasDubeda]

The sweat is a sign of a well done work. I appretiate it very much.

[@JohnDoe-dw7or]

Not sure why this was not mentioned, but the reason he is sweating so much is because the koji needs to be at warm (36C/100F) temperature to grow and ferment. Add the hot SoCal sun and in house steaming of rice in a poorly insulated warehouse, you have working conditions more than worthy of heat stroke warnings

[@2chanjae]

Plus when it goes to fermentation in goes into this onzyoushizu which means like a oven, but like at 36 Celsius. So yup very very humid and hot

[@unquietgrave4444]

Don't forget the light from the video shooting too. Those things will have you soaked to the soaks in the dead of winter.

[@KhanMann66]

Better not tell people how beer is made.

[@Melicoy]

Japanese wear cloth on head !!!!

[@JohnDoe-dw7or]

@@Melicoy 英語下手だな

[@zechen6879]

One minute in and ma man already drenched, that’s how fire the sake gon be 🔥 🔥 🔥

[@Jaeger04]

Super interesting, I had no idea they were making Sake like this in CA. Thank you eater for the brilliant video!

[@bansky3237]

U did not even see the full video yet tho

[@GregBeckNYC]

There are a few, Sequoia and Den in the Bay area, Setting Sun and Rebel in San Diego, and bigger Japanese companies in Berkeley and L.A., but this is so legit and stands up to any of them

[@emagee7864]

So impressive to see the hard work and dedication it takes to make sake. Not to mention he had to understand the chemistry and engineer the whole process. Keep up the good work.

[@brittlecharm]

After watching several videos inside large sake breweries in Japan, I'm really impressed with how he's using stuff like Home Depot buckets, milk crates, and those big tubs I remember holding balls in school - to make sake. He's doing the same steps, but with what he can get at scale to make it work.

[@wolfingitdown2047]

Another inspiring business owner putting their heart and soul into their product. Thank you for these series!

[@GodzHarleyGirlStudio]

You should be proud, young man. You’re doing your family a great honor. Well done!

[@ukenbike]

Just visited Nova yesterday for a flight and bottles, and James’ Sakes are absolutely amazing. His effort and attention to detail comes through in every sublime way one would expect for such a fantastic product.

[@bankerdave888]

"Humbleness" is a good virtue!

[@BLegit196]

It's very inspiring to see such young people who are masters at their craft on your channel.

[@thugitz1990]

If anyone is bugging about him sweating, think about what the kitchens are like at your favorite restaurant. More ppl with more hot conditions with more hands touching a single dish. This is way cleaner than 99.99% of kitchens you eat at. Your own grandmother probably cooked with her bare hands while licking her fingers to taste along the way. Trippin for nun

[@Jaomaui]

I mean how do u know. Maybe off camera he is just crapping in the sake.

[@thugitz1990]

@@Jaomaui seems probable

[@RealECM]

The VAST majority of commercial kitchens have exhaust and make-up air systems that run alongside the buildings A/C to maintain comfortable temperatures in the kitchen. That being said, I wouldn't at all be worried about the cleanliness of his product. It's unfortunate he has to deal with that crazy temp and humidity all day

[@ngatatu6591]

Your comment makes me sweat all over my keyboard like a chubby mafioso in a sauna!

[@thugitz1990]

@@RealECM with all that, I would sweat within 2 minutes standing at my station on the line. Unless ur garde manger. But even during rush hour I’d sweat even if I was working garde manger.

[@nicholaidraai1111]

Sake is amazing. Oh screw the sweat. Seriously. These people know what they doing. Yummy yummy Sake!!!!

[@jesusmejia1334]

This is a master at his craft. Kudos to him for taking every measure to meet satisfaction at his curiosity

[@trivium1458]

I love his passion. Very cool to see the process. I have a new appreciation for sake.

[@matthewbrook7683]

I am an artesenal distiller. I have mad respect for this guy. Your not distilling unless your sweating. Artesenal spirits are a labor of love, but they are still labor. I almost laughed when he said sometimes I am working till 1 am. THere have been many a day when I have left my distillery at 11 or 12 pm. Only get get up the next day at 8 am to mash in again. THis guy is the real deal.

[@leemichaeljenkins7060]

Beautiful to see somebody that is passionate about what he is into !

[@Holmquist008]

Made respect, this guy works sun up to sundown to make his craft. The dedication and sacrifice alone that takes... I'll definitely be looking for a bottle of his stuff to try and support his cause. Cheers 🍻

[@gabe9120]

Theres only so much one man can do while brewing alone, and youve done it all!

[@bgnkrnt]

love to see a craftman doing his work like this video

[@jorad4887]

Hard work and dedication makes great products.

[@craigmiesterable]

His hardwork and dedication is what makes him achieve a great product. Amazing job (:

[@vaelderion]

3:41 I love how natural Netflix sfx and the beginning of the music mixed together

[@Jim1alaska]

I've been home brewing saki for 8 or 10 years now. I settled on Calrose rice early on. Quite enjoyed this video!

[@phenom1790]

Thank you for this super informative and interesting video. Many of the brewery tours that I've physically been at (ok, probably two irl) didn't really reveal the brewing process to this extent. This dude is a legit scientist.

[@MudPig6110]

Everyone should check out the documentary, “the birth of sake”, its tremendously hard work and its amazing that he is doing all of that himself.

[@michaelsmdk]

praise the sun my dude! Solaris sands his blessing to you and your sake business!

[@BD-lq4id]

This guy is awesome. So much dedication to and love for his craft.

[@jumpjasper5276]

As a brewer, I totally get his passion. Good job. Shout out from the Palouse, NW territory

[@funwithcars3154]

Now you’ve got me thinking that I should look at giving this a go here in Australia 🤔

[@kixxtheanubis4818]

That would be nice 👍

[@diegoa137]

Do it

[@ICDeadPeeps]

Live culture sake, I highly doubt there is an oversaturation in any market (especially in Australia) due to the limited window you can truly appreciate it. So, what's stopping you?

[@The_momur]

Why not? Sounds like a great idea. I’d love to see Australian sake on the shelves.

[@Max-lf4br]

do it please

[@bensons999]

What a lovely guy.

[@AkkayaOzgun]

Working almost every day, mostly by himself in the blistering heat, and sometimes until 1am. He has to be one of the hardest working people alive. I'd totally understand if he charged tenfold commercial sake prices. Truly dedicated.

[@ericnightmare2695]

😵😅😅😅😅😅😅😅😅😅

[@realitynuggets6204]

This dude is super smart AND hard working. Best of luck to you, James!

[@MessyTimes]

That was a comprehensive and succinct coverage of the sake process. Thanks for taking the time. I had the tragic (financially speaking) misfortune of being introduced to premium sake 20 years ago. I'd be a great deal richer today had I stuck to crap hot sake! But my life would have been immeasurably impoverished.

[@CarlosRodriguez-dd4sb]

Good for him. Working hard, pursuing his passion. I’ll buy some of his sake.

[@Krzemieniewski1]

I recently tried sake and it was delicious, I didn't expect it to be that good. Heated in a metal bowl, it was a great experience.

[@3Helium3]

Thank you for sharing your culture with your hard work.

[@viviennebb9401]

It’s definitely clean alright. Just keep in mind, his sake wouldn’t have turned out successful if it has been contaminated with other bacteria. Making sake is a really sensitive process, hygiene and accuracy is the key.

[@tobymartin3143]

9p9pp9pp

[@Saska1910]

@@ccriztoff he aint got no downs syndrome

[@vocaloidfans4ever]

I absolutely LOVE his passion!

[@defnotmee5085]

Really great overview with nice depth of detail. Gave me, a sake home brewer a few ideas! Respect!

[@chuckjones7218]

What an amazing individual effort

[@2_fitnesss523]

Respect the hard work!

[@pochching9298]

The sweats gives it that distinct flavor!!

[@hazimreitz]

Literal heart and sweat in making the best, if this doesn't make you wanna buy his sake I don't know what kind you have at home bruh

[@Spandau-Filet]

Legend.

[@AsianFoodNerd]

That’s a look of someone finding his passion! 👍

[@rustytrombone2357]

Proud of you, keep up the good work.

[@johnnyy072]

Amazing story, and the guy is inspirational

[@carlosjauregui825]

Great education video. I give this man his respect!

[@matthewjay660]

James, your exposé is bad ass! Texas is a very difficult state to which to ship alcohol. I wish that you could. 🍶 Kanpai! 🇯🇵-🇺🇸

[@Tonyhouse1168]

TABC is the WORST!!!!!!!!!!!!!

[@staesti]

Looks awesome. Keep it up!

[@LordGodfrey]

I live only like an hour and half away. Should pick some up!

[@MathWhiz_]

this process looks like the combination between a mad scientist and a chef

[@MegaStamandster]

Sweat?! What about all the wine people drink that's been mashed w bare feet?

[@danielhobson5795]

love this series

[@ShinwayX]

NGL, I love what happens to the timer at 2:29

[@gab.lab.martins]

I make my own shoyu & miso, and this is very recognisable, yet also very informative.

[@johnjones3332]

damn went to order some and it's pick up only...gotta add to my list for L.A. it's only a 1 hour flight away for me. gonna get a couple bottles in the future.

[@DishBestServed]

Passion = Great Product

[@briananderson2219]

One of my favorite things about being American is we allow people from all over the world here therefore anything cool from any place in the world can become part of America. I wish this man much success and happiness

[@DustyRobertson]

Man it must've been hot in there.

[@CharlesManch]

Wonder how much of his sweat made it in the batch.... 😑

[@RylaDarkstar]

@@CharlesManch it's just seasoning.

[@RadDadisRad]

@@CharlesManch secret ingredient!

[@CharlesManch]

@@RadDadisRad no wonder it's so good! Unique flavor profile via brewmaster, lol.

[@tomfung1274]

Either a person works unhappily in offices fix hours no sweats or the person works happily in whatever he loves to do which all the sweats are worth it

[@ShishKerBabS]

Never been a sake person but this video made me more interested in it.

[@octanerebuilds4942]

Amazing work

[@lucasfrancobarroso8181]

Ok, you got me. Now I really want to drink this sake

[@RussellStClair-cy1vu]

Love it ! " It's my job to learn !"

[@14kurtismiller]

Dedicated and focused.

[@AnthonyRamosHiFiWiFi]

I really enjoyed this.

[@jasperhesterjr1134]

Good information to know!!

[@P1Gman]

My dude has hard work shining on his face, lol. Well done, dude!

[@TheBoilingPitsOfRawSewage]

Great job

[@darrenliu9844]

The Homedepot bucket

[@mkllove]

Very impressed with your knowledge and dedication, but that makes sense since you were a homebrewer previously ! Interesting in that late stage where you let it settle for 2 weeks, couldn't you put it in your smaller corny style kegs and centrifuge it a bit, like one of those a kid's playground merry go rounds, or is that extra time altering things like a secondary fermentation does in bottles ?

[@Socrates21stCentury]

Nice job !!!

[@junbug1love]

Very interesting process

[@wanderingbrewer3430]

This is why we call it a “labor of love”.

[@lordmagic]

He have a great mentality

[@grandpadre8811]

James, Be careful inhaling the Koji spores. Great video and product!

[@Maddenfinesser00]

You guys are worried about sweat but let the FDA allow "a safe amount" of crushed bugs from processing into your everyday food lol 😂😂

[@alkaliaurange]

Shh don't tell them about chocolate...

[@Maddenfinesser00]

@@alkaliaurange broke my heart when i found out

[@maxxgrant5376]

Right. The weed in Michigan is tested way harder than our food supply 😂😂

[@Maddenfinesser00]

@@maxxgrant5376Lmaooo im in cali bro so I feel you

[@KhanMann66]

Bugs, mice, poop all add extra flavor.😂

[@nicolaswalton2037]

great video!!!!!!! love that man !!

[@matthewshaw3747]

Everyone’s worried about the sweat. I am worried about him breathing in spores when inoculating the rice and handling the Koji.

[@Thegiftthecurse]

I was worried about both… I’m like no mask with those spores can’t be safe

[@juannaym8488]

Those spores are probably not dangerous. You constantly breathe in some spores and most just die inside of you without doing anything

[@KhanMann66]

It’s safe. You breathe in spores everyday.

[@LipovBog]

Lovely!

[@HowToCuisine]

Looks so delicious 🤗😍

[@italy5153]

Great job! 👍

[@Jaomaui]

Funny thing is he said he having the Californian rice with the CALIFORNIAN WATER was an aspect that made his sake special, but he then went on to explain how the water is basically pure h20 with all the minerals stripped(which make “Californian water” Californian vs just generic water).

[@Jaomaui]

Lol great comment

[@LorenIpsum75]

Whew! Glad he clarified that. This craftsman uses filtered water & not the straight, mineral rich water that encrusts water kettles, clogs shower heads, etc.

[@wagnerramirezlicoreroartes7435]

great job

[@mattblom3990]

Some people talking about how "Jin" isn't a Japanese surname for a Sake maker. Best sake I ever had was "G" made in Cottage Grove, Oregon. $15 CAD per small bottle and well worth it. You can make artisinal goods without being from the original culture.

[@ToneLone69]

Idk about the blood part, but this man definitely puts his sweat and tears into brewing

[@jamjamthejamman]

I'm concerned for him being in a sealed room with CO2. Hopefully he's got some sort of monitor there

[@paulfrederick7728]

Bitcoin is the future, Investing in it now will be the wisest thing to do especially with the current rise

[@ramiel01]

The 'good' thing about CO2 vs. say, Nitrogen gas, is that CO2 makes you gasp and crave fresh air when the concentration is too high. So if the ventilation is not good enough, you will know.

[@Kyrazlan]

CO2 is what makes your lungs feel like they're burning when you hold your breath. It's responsible for the sensation of wanting to breathe so you would know if the levels were too high...

[@MrZachgonz]

I agree. I work with CO2 and LN2 daily, luckily with CO2 you can “feel” you’re in a low oxygen environment because it gets harder to breathe. Unlike carbon monoxide. But regardless a neck worn monitor would be a good investment.

[@CalvinLimuel]

could be one of those meters he's got on the wall?

[@kennethconnors5316]

super interesting ,,outstanding video

[@mudiusp6050]

Sense Jin, where may I enjoy your mastery? Do you feature a tasting room?

[@yuhkifukusumi9151]

Look for Nova Brewing Company in Covina

[@Sirkingx]

Great video man.

[@silentloud]

that was amazing!

[@hkbabel]

Thank you

[@WATCHMAKUH]

Sounds like a Korean guy who learned the Japanese way of sake making