Oregon Craft Saké
Pure water: it's one of the most crucial components of sake; premium sake cannot be brewed without quality water. After our founders realized that the country's best water supply for sake was the Pacific Northwest, they located their new sake brewery in Forest Grove, Oregon, on the east slope of the Coast Range, in 1997. SakeOne, the country's foremost sake brewery, was built at the edge of a lush rainforest aquifer.
Founded by an American who evolved into a sake visionary after experiencing the finest sakes Japan had to offer, SakeOne was first incorporated in Oregon in 1992 under the name Japan America Beverage Co. (JABC). It was established through a joint partnership with Momokawa Brewing Japan, of Momoishi, Aomori Prefecture, Japan, a sake producer since 1856 that brought deep product knowledge and ages of experience. The new company started as an importer, then built its facility in Forest Grove just a few years later. In October of 1998, JABC changed its name to SakeOne and became the world's only American operated Kura (brewery).
With strong ties to tradition and its Japanese roots, SakeOne is the leading producer of "Ginjo" (premium) grade sake in the U.S. With a set of four premium sakes produced and bottled under its own Momokawa label, the company set out to develop new products that would help fill the growing demand for premium sake. Defining a niche for fruit-flavor-infused sake, SakeOne launched the Moonstone brand, becoming the first company to bottle a new category of flavor-added sake.
The rest, as they say, is history. Since SakeOne's inception, the popularity of premium sake has boomed in the U.S. SakeOne is the fastest-growing Kura in the States, led by an impressive array of wine industry veterans, the company continues to grow exponentially. SakeOne now distributes its sake in all fifty states, Canada, the Caribbean, and South America.
Today the company is managed by some of the nation's leading wine business experts. This dynamic leadership group directs a creative team of marketing, sales, and brewing experts in an effort to develop traditional sake that appeals to the American palate through innovation and a willingness to take chances and explore the boundaries of consumer desire.
