DISCOVER THE WORLD OF SAKE ONO
Sake is ready for a new chapter. Born from a vision of what Sake could be, Sake ONO balances century old techniques with a modern view of the category and its endless possibilities.
From "small fields" in Japanese to "delicious perfection" in Hawaiian, ONO symbolizes a blending of cultures, the best of local traditions and the ability to with connect with people from around the world.
We invite you to discover our historic brewery partners and locally sourced ingredients.
WE HONOR TRADITION
YOSHI NO GAWA
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.
KOSHIMEIJO
Slow. Natural. Clean.
The Niigata Prefecture is renowned for producing some of Japan's finest Sake, thanks to its legendary high-quality rice cultivation.
In the heart of the beautiful region, Koshimeijo stands as a sanctuary of refinement, where pure mineral-borne water meets time-honored crafts in an extraordinary blend of delicate nuanced character to every bottle.
Known for developing their assemblage method for over 30 years.
INGREDIENTS
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.
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.
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.
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.