Our story parallels that of our esteemed brewing partners in Japan: Where and how saké is crafted matters. Each drop reflects its environment—the natural surroundings, the people, and the community that shape it. That’s why the Pacific Northwest is an extraordinary place to brew premium saké. With pristine water, abundant natural resources, and a culture of craftsmanship, it offers ideal conditions rarely found outside Japan.

Pure saké has only four ingredients, and while rice, koji, and yeast can be carefully selected, exceptional water must be discovered. Ours originates on the eastern slope of the Oregon Coast Range, where deep aquifers collect the region’s plentiful rain. As the water filters through organic sediment, igneous rock, and basalt, it gains a naturally balanced mineral profile—crisp, clean, low in iron and manganese, and perfectly suited for brewing elegant, aromatic ginjo-style saké. This rare water is the foundation of our craft.

Established in 1992 as an importer of premium Japanese saké, SakéOne has long represented some of Japan’s finest producers from the country’s most celebrated brewing prefectures. In 1997, we began brewing in Forest Grove, Oregon, combining this pure water with premium rice grown in the renowned Sacramento Valley. Our commitment to uncompromising quality made SakéOne the nation’s first successful craft saké brewery.

Twenty-eight years later, Master Brewer Takumi Kuwabara continues to refine and expand that vision—marrying centuries-old Japanese tradition with Pacific Northwest innovation to create dynamic, award-winning handcrafted saké.