Sakemoto is a collaboration between Hakutsuru in Kobe and SakeOne in Forest Grove, Oregon, developed over two years to fine-tune aroma, body, and flavor for the American palate. Brewed in Hyogo Prefecture using Hakutsuru's proprietary yeast, select rice, and pristine local water, it brings together centuries of Japanese craft with SakeOne's research into what resonates with U.S. consumers. The result is an imported junmai sake positioned as an accessible, quality-focused introduction to traditional Japanese brewing.
