Let's talk sake
Open your world to an elevated expression of Sake.
Elegantly subtle, endlessly versatile.
A legacy of
artistry, born in
the Japanese alps.
Our inaugural Sake, a Junmai Daiginjo, is crafted in partnership with Yoshi No Gawa, a family-owned brewery in Niigata, Japan with a legacy stretching back to 1548.
Located in the foothills of the Japanese Alps, Niigata rice is fed with the pure waters of melting snow. These elements make Nagaoka, a city in the prefecture of Niigata, home to some of the finest Sakes in the world.
Just four ingredients create a sake of unexpected depth.
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Begin with rice
Our rice is locally grown in the pristine rice fields of Niigata. Each grain is precisely polished, milling off layers of protein and fat to reveal the starch within. The rice is then washed, soaked, and steamed.
Unify with water
Our Sake is made with pure mountain water that flows through the brewery’s estate. This soft spring water, combined with cold fermentation, allows for Sake ONO's fruity and floral aromas.
Transform with Koji
Our koji is meticulously produced by our skilled brewmasters. Essential to Sake brewing, the koji transforms the rice’s starch into sugar, and ferments with yeast and spring water to create a clean, umami-rich alcohol.
enrich with yeast
Our yeast is produced on-site, allowing our brewmasters greater control over the production process. Yeast converts the sugars broken down by the koji into alcohol. Yeast also contributes to the aromas and acidity of Sake.
Finish with care
Once fermentation is complete, the Sake is pressed, filtered and pasteurized. The liquid is then bottled and hand packed for shipment. What happens next is up to you.
Serve with intention
An elegant white wine glass is ideal for expressing the subtle nuances of our Junmai Daiginjo.
Serve chilled, between 45-51 degrees fahrenheit, to enhance the delicate florals.
Close your eyes. Swirl your glass. Take in the complex aromas. Sip slowly. Experience Sake in a bold new light.