Sake is the traditional rice wine of Japan. It comes in many different varieties. Its origins date back 2000 years. Sake is included as part of the Japanese culture and history, originally called the “Drink of the Gods,” its status continues as the drink of the gods, peasants and everyone else today. The popularity of Sake in America came with the advent of the Sushi bar.
    Sake or better known as “rice wine” is actually more like “rice beer,” than wine. The process for which Sake is made is closer to that of the brewing process of beer. The Japanese word “Sake” is actually the word for all alcoholic drinks. The literal word for “rice wine” is Nihonshu.
    While the Germans and Americans are celebrating Oktoberfest, Japanese people celebrate Sake day on October 1st, as it marks the official start of the Sake brewing season.
    Tōji (杜氏) is the job title of the Sake brewer. It is a highly respected job in the Japanese society. The tōji is respected much like that of the musicians or painters. The brewing process of rice and water is one that takes an artist to master.
    Water is one of the most important ingredients for make Sake. In fact, water comprises as much as 80% of the final product so pure water is essential. That being said, it is no wonder that Yamhill County, more specifically Forest Grove was chosen for one of America’s few Sake breweries.
     It was 1998, the owners of Sake One found that the soft, mineral-sparse waters that flow in the nearby Coast Range are perfect for Sake. Because is it the only Sake “Kura” in the northwest, your experience will be unique.

"When drinking isn't just about getting drunk, and when instead of downing shots, you want to sip and savor and understand a spirit's heritage, there is nothing better than an expert-led, behind-the-scenes tour." - thedailymeal.com 4/29/11

You can learn more about Sake One by following the vineyard road and clicking Here