The Greatest Sake Crafted Outside Of Japan

With sake making, experience is everything. To be true to tradition, we wanted to acquire the knowledge necessary to make a truly world-class Daiginjo. With over 20 years of sake brewing under our belt, and leveraging the centuries of expertise of our Japanese partners, Naginata was born. This represents the best-of-the-best expression of what is possible in American sake making.

Oregon Craft Naginata



Sake is about 80% water. From a utility standpoint, as long as the water is clean it is generally suitable for brewing sake. However, in premium sake, water composition matters a great deal which is why seasoned sake drinkers can often connect flavor characteristics to unique regions. SakéOne’s founder chose Oregon because he believed that the best quality water for sake brewing is in the Northwest, specifically on the east slope of the coastal range in Forest Grove, Oregon.



Through an exclusive partnership, SakéOne sources its sake-friendly Calrose grain from the Sacramento Valley. Calrose is derived from Japanese sake rice and has several qualities that produce sake with more body, higher viscosity, and a long, pleasant finish. This not only gives our styles a regional authenticity, but also aligns closely with our values to be an earth-friendly brewer.

America’s Premier Sakè Brewers

Our Style

SakéOne owes its award-winning premium sake expressions to its talented and diverse brew team.rnrnNot unlike its fine brewing partners in Japan, SakéOne’s craft brews are a reflection of the quality local ingredients it taps into and the people that define its community. Whether it’s G Joy, Momokawa Silver or Moonstone Asian Pear, each sip offers a glimpse into Pacific Northwest food and social culture.
SakeOne Tasting Room, Exterior


Visit our Tasting Room

Thursday through Monday: 11 am – 5 pm (Reservations Recommended)
Tuesday & Wednesday: Closed

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