Best Sake Brewery Fullerton Near Me

4worldlovers: We are proud to create and release unique beers each week for you to enjoy!

Our founder, Aaron Barkenhagen, started brewing Bootlegger’s beers on his own. Every now and then he’d call in a favor from a friend or family member – but local demand grew and it was time to bring on a team. In April 2008, after over a year of construction, Bootlegger’s Brewery opened and sold its’ first keg to a well known neighborhood bar in Downtown Fullerton.

The Craft Beer market is expanding daily, and while many of these breweries have amazing products, their focus isn’t always on their consumers. At Bootlegger’s Brewery, our family first mentality has helped us shape the way we do business. As part of the OC community, Bootlegger’s Brewery is committed to ensuring that everyone who comes into one of our tasting rooms, buys a drink or tours our brewhouse becomes more than just a consumer. From the casual drinker to the die-hard fan, everyone who takes a sip from one of our beers becomes a member of our family.

Since 2006, Bootlegger’s Brewery founders Aaron and Patricia Barkenhagen have worked hard to ensure that our family enjoys the best quality craft beer the OC has to offer. With a well versed and knowledgeable staff, our team plays an important role in the growth of our brewery as a whole. With their immeasurable help we unite to provide amazing service and high-quality brews. This family mentality fosters a desire to bring newcomers into the fold, while welcoming back our regulars with open arms.

With tasting rooms in Fullerton, Redlands and Costa Mesa and taps in various venues, there are many ways to enjoy a cold one and know that it is going to be a high quality, locally brewed beer. Be part of the family, we’re ready to welcome you with open arms and a cold one.

4worldlovers:
Nova Brewing Co. in Covina, California was founded by Emiko Tanabe and James Jin in 2019. The two met while studying for the SSA’s (Sake School of America) sake sommelier certification. They enjoyed visiting sake and beer breweries and wondered why there weren’t any sake brewery & tasting room in LA. They felt a place in LA was needed where people can personally visit and smell, see, and taste how sake is made. Nova’s goal is to have locals experience a style of sake called ‘namasake’ which is fresh and unpasteurized sake that is hard to import due to its high sensitivity to UV, temperature, time and oxygen. Namasake has characteristic of being more vibrant and juicy so small batches of sake are constantly brewed to have the freshest sake available. James, previously a home-brewer, went to Japan to get formal training in brewing while Emiko took over an old winery & brewery and flipped it into a sake and beer brewery. Nova released their first sake at the end of 2020, and Gravity and Eclipse sake won awards consecutively since 2021 at the New York Wine and Spirits Competition.

Using 100% rice sourced from a farm in North California, our brewer uses hand-crafting techniques learned from an award-winning brewery Inaba Shuzo in Ibaraki, Japan to produce sake that is rich in flavor, bold and higher in acidity than traditional sake to be able to stand up to the variety of food culture in LA.

A rice variety originating in California and grown since 1948, Calrose is a medium-grain rice and a subspecie of Japonica rice. It’s a strain originally from Japan that seemed to thrive in California climate. We use premium grade of Calrose polished down to 50%. As a sake brewery located in California, we believe using rice with the historical connection to the local region is vital to our identity.

Calrose rice is grown in Californian soil with Californian water, therefore we strongly believe Californian water has the best chemistry with the rice we use.

Arguably the most important ingredient in brewing sake. Koji (scientific name: aspergillus oryzae) plays the role that malt would play in beer, providing enzymes and sugars that yeast needs to ferment and produce alcohol. We built our koji production room from scratch inside our brewery and we use our Calrose rice to produce the koji. Our brewer spent about a year during his homebrewing years with countless fails producing koji in an ice box using hot water container to maintain warm temperature. Due to high quality koji spores are not available in the US, we import the spore from Japan and make our koji in-house.