Exclusive Japanese Imports

SakéOne was established in 1992 as a premium Japanese saké importer. For nearly three decades, SakéOne has continued its dedication to exclusively importing some of the finest saké from producers representing many of Japan's acclaimed saké-producing prefectures.

Hakutsuru

Founded in 1743 in the Nada district of Kobe, Hakutsuru is the #1 selling saké brand in Japan. Elegant, thoughtful and delicious saké defines Hakutsuru, but tireless innovation places it in a class of its own. Whether it’s understanding water sources at the molecular level, building a facility to create one-of-a-kind yeast, or developing its own saké-specific rice, Hakutsuru Nishiki, it’s the deep dive into research and development that explains Hakutsuru’s ascension to the top of a centuries-old craft.

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Kasumi Tsuru

Founded in 1725, Kasumi Tsuru is one of the rarest breweries in Japan, only brewing in Kimoto and Yamahai methods. Master Brewer Matsumoto embraces these meticulous and laborious methods of brewing, creating lactic acid 100% naturally by hand, a process that takes more than twice the time but locks in much more depth and rich umami flavors. This produces a complexity that no modern technology can match, creating a line of distinctive, premium saké. To Kasumi Tsuru, being the local pride of Tajima region is very important. The company creed is “Tajima no Hokori tare” (Do Tajima proud), and their policy is “quality first, community first, and cordiality first.”

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Kibo

KIBO (key-bo) means “hope” in Japanese. The earthquake and tsunami of March 2011 completely destroyed the Suisen Shuzo Saké Brewery, the producers of Kibo saké, and tragically took the lives of seven of their employees. With much passion and perseverance, the saké brewery was rebuilt and the company resumed saké production the following year. The spirit of Suisen brewery lives on in its Kibo Junmai Saké.

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Murai Family

Murai Family’s passion is shown in nearly 200 years handcrafting some of the finest saké in Aomori Prefecture under the name Momokawa Brewing of Japan. The Murai Family inherited brewing rights from Miura, a brewery that ushered in the modern era of saké in the 1800s at the end of the Edo (Samurai) Period. In the U.S. their saké is presented under the Murai Family name and each bottle is recognized by the Nebuta Warrior image, widely known from the famous Aomori Summer festival. Like that warrior emblazoned on their bottles, the Murai Family portfolio is fueled by a fierce, multi-generational passion for re-defining perfection.

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SakéMoto

Fresh, floral, smooth and beautiful. This Junmai saké is brewed exclusively for SakéOne and made entirely from specialty rice and pristine water sourced from Japan’s famous Nada saké region. Imported from the Hyogo prefecture of Japan, SakéMoto delivers quality and value in a taste profile that took two years to fine-tune and perfect.

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Yoshinogawa Shogun Road, Winter Warrior and Golden Horizon bottles

Yoshinogawa

Dating back to 1548, Yoshinogawa is the oldest saké brewery in the rice-growing heartland of Niigata Prefecture. Niigata Prefecture has a reputation for producing some of the best saké in Japan due in part to growing some of the best rice in the world. Using this legendary rice, Master Brewer Fujino focuses his team’s efforts on crafting the absolute finest saké. Together they draw from centuries-old knowledge and techniques, crafting diverse styles that reflect their beautiful, lush, and fertile agricultural region.

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Tombo

Ages ago, Japan was called Akitsushima, “Land of Dragonflies” and Samurai armor was often adorned with dragonflies to symbolize strength. It is from this history and lore that Tombo rises. An authentic Honkaku Shochu, Tombo is single pot distilled from North American barley and white koji. Drawn from the head and body of the distillation process and aged six months in stainless steel tanks, Tombo retains full flavor yet is mellow and easy to sip. Despite similarities, Tombo Shochu is not vodka and you may find it more refined than its Korean relative known as soju. Tombo Shochu is best enjoyed slightly chilled and served neat, on the rocks, or mixed in a cocktail.

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Learn about our Oregon Craft saké here.

 

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