Sake Brewing - Yeast Propogation at SakeOne

The Tasting Rom With Tom Leykis & Momokawa

Saketini Saturday When: 11:00 am-5:00 pm August 18, 2012 Where: SakeOne

Club Member Lazy Sunday Pickup Party When: 1:00 p.m. -4:00 p.m. August 19, 2012 Where: SakeOne

12/23/11
2011 Favorite Sake Items

11/14/11
U.S. Sake vs. Japan Sake - Context Is Everything

Silver
Crisp, clean yet filled with complex fruit and subtle spice notes. A dry, medium-bodied sake that pairs easily with classic Japanese dishes, shellfish, light fish and earthy flavors like wild mushrooms as well. Silver medal at San Francisco International.
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Diamond
Mellow and smooth with apple, melon and tropical fruits accented by earth and mineral notes. Enjoy this versatile, medium-bodied sake with diverse foods such as Italian pastas, chilled kimchi, and chocolate-coconut tart with mango salsa. Gold at San Francisco International.
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Ruby
Lush fruit and dense rain forest aromas with layered tropical fruit and red berry flavors. Enjoy with foods such as Swiss cheese, seared scallops, smoked salmon and chicken taquitos. Silver at the U.S. Sake Appraisals. Double Gold at LA International.
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Pearl
Creamy integrated tropical flavors and anise highlights. Pairs easily with a range of spicy & rich foods like Thai, curry, slow roasted pork & beef, crab and shrimp enchiladas, or dark decadent chocolate. Best of category, San Francisco International Competition.
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Organic Junmai Ginjo
Vibrant tropical aromas open this fruity, medium-bodied organic sake. Deeply layered fruits dominate the palate with lush mango, pineapple and berry notes. Wonderful with diverse foods from light fish to rich shellfish and cheeseburgers. Double Gold a San Francisco International.
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Organic Nigori
Silky-smooth with deep layers of custard, ginger, anise, coconut, pear and honey flavors. Pair with chicken en mole, spicy Thai dishes, Gumbo, and milk to dark chocolate treats. 89 pts., "Best Buy" at tastings.com
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Pioneering-Spirit

It's an idea. An attitude. A belief that there is something more just waiting to be discovered. It drove the pioneers across the Oregon Trail and our micro-brew and winery friends to change laws and start a revolution in craft beverages that has become a hallmark for Oregon.

Rumor has it that it rains a lot here in Oregon. Very true, it does and when it falls from the sky we simply look up and say "thank you." The rain is critical to our ability to craft the finest sake.

Here in Oregon, the edge of the continent rises steeply from the Pacific Ocean to more than 3,700 feet creating the deep temperate rainforest known as the Oregon Coastal Mountain Range. These high hills and peaks form a lush aquifer that filters as much as 120 inches of rain each year through rich organic sediment, igneous rock, basalt flows and basaltic sandstone. The result is lush flavorful water that is exceptionally low in iron and manganese, making it ideal for sake.

The challenge to brew premium Junmai Ginjo sake in a place where there is no sake industry, no support system, is more than spirit and ideas, it's pure passion and commitment. It's an idea that our teachers, our partner brewers in Japan, support with shared knowledge and ideas to advance our effort (Michio Takahashi, Master Toji at Yoshinogawa at left in photo). Each batch of Momokawa begins with a smile and a sense of knowing that Oregon craft sake is something more just waiting to be discovered.