Yomi

According to Shinto mythology, Yomi means “World of Darkness” or “an Afterlife” where one goes after death. This story inspired us to craft a sake meant to be consumed each day as the sun sets when we seek refuge from our daily responsibilities and burdens and revel unchained and uninhibited. Introduced in early 2019 as the first canned sake in America, this premium-level sake is innovative, bright, refreshing and hedonistic and will complement almost any food or occasion. Both approachable and complex, Yomi is always ready to be enjoyed in your desired World of Darkness.

Oregon Craft Yomi
Yomi Junmai Ginjo $6 – $20

 

The Afterlife Awaits

Yomi is a new concept created by SakéOne specifically for canned sake. It is wrapped with a white label featuring a striking image of a Japanese mask inspired by mythology and brought to life by a local Portland designer originally from the Aomori Prefecture of Japan. According to Shinto mythology, Yomi means “World of Darkness” or “an Afterlife” where one goes after death. This story inspired the company to create a sake meant to be consumed in our daily “world of darkness” at the end of each day.

Yomi is fruity, refreshing and subtly sweet. It features light notes of red berries, cherry, guava, and mochi with hints of tropical fruit, melon, and grapes. It has an ABV of 13% and pairs with light and medium flavored foods like sushi, street tacos and poke bowls.

Premium Oregon Craft Cans

Both Yomi and Momokawa cans are Junmai Ginjo, or super-premium level sake made with no distilled alcohol added. They are crafted using premium Sacramento Valley rice milled to 58% of its original size. Removing the outer impurities of the rice grain and focusing on the ideal starch found within each grain results in clean, fruity and floral aromatics. Pristine, abundant Willamette Valley water utilized in the production process is essential to revealing and retaining fruity “ginjo” characteristics. Both products are sulfite-free, gluten-free, vegan and kosher.

Oregon

Water

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.

California

Rice

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

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