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Solera & Logsdon Present Solog Summer Festival

Solera & Logsdon Present Solog Summer Festival


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(Solera -eienaars John Hitt en Jason Kahler op hul agterplaas)
Twee gewilde plaashuisbrouers in die Gorge-omgewing-Solera Brewing in Parkdale, Oregon en Logsdon Farmhouse Ales van Hood River-werk saam om die eerste jaarlikse Solog Summer Fest te bring. Die Solog -fees, wat op 9 Augustus by The Terminus in Parkdale, Oregon gehou word, bied 'n kans vir albei brouerye om 'n verskeidenheid seisoenale en spesiale bier ten toon te stel, saam met 'n paar wat u herken en liefhet.
KLIK HIER om die res van hierdie berig te lees!


Julia Crowley

Saké (uitgespreek sah-kay not sah-kee) het sy oorsprong in Japan en is 'n alkoholiese drank gemaak van gegiste rys. Word algemeen genoem ryswyn, word saké eintlik vervaardig met behulp van 'n brouproses wat soortgelyk is aan bier.

SakéOne, 'n sakebroufasiliteit en invoerder in die noordwestelike hoek van die Willamette -vallei, is een van slegs ses brougeriewe in die VSA en die enigste in Oregon. Hoe SakéOne se fasiliteite in Oregon beland het, het alles te doen met die oorspronklike eienaar wat verstandig geglo het dat die beste water vir saké in die noordweste was. Aangesien water een van die belangrikste bestanddele in die produksie van s aké is, is die fasiliteit gebou in die ideale ligging van Forest Grove, Oregon, langs die oostelike helling van die kusgebied van Oregon.

SakéOne, 'n naam wat gekies is met die doel om die saké -onderneming nommer een in die VSA te word, het meer toekennings gewen as enige ander saké -onderneming in die Verenigde State. Hulle produseer nie net 'n ongelooflike heerlike kunsvlyt -saké nie (sommige wat ek onlangs geneem het tydens 'n Oregon Craft Beverage -geleentheid wat in die brouery by SakéOne plaasgevind het), maar hulle voer 'n paar van die beste sakés uit Japan uit.

Ek was 'n gelukkige wynmaker en is genooi om deel te neem aan 'n lewendige virtuele proe van vier absoluut goddelike sakés uit Japan, wat deel uitmaak van die indrukwekkende invoerportefeulje by SakéOne. Uitsondering op YourBrandLive.com en aangebied deur kreatiewe bemarkingsghoeroes Charles Communication Associates, word hierdie baie spesiale sakeproe aangebied deur Steve Vuylsteke, president en uitvoerende hoof van SakéOne en streeksdirekteur Marcus V. Pakiser van saké vir Young's Market Company, gevestig in Portland – twee van die bekendste mense in die Amerikaanse saké -onderneming. Beide Steve en Markus het ons entoesiasties gelei deur die proe van die kenmerkend heerlike ingevoerde saké.

In Japan het saké sy hoogtepunt bereik in die 821770's en het sedertdien stadig gedaal. Hulle maak nou ongeveer 'n derde van die hoeveelheid wat hulle ongeveer 40 jaar gelede vervaardig het, daarom neem die ingevoerde saké van hoë gehalte toe, namate die verbruik van ambagte -saké in Amerika toeneem.

Afhangende van waar die brouery in Japan, noord na suid, plaasvind, is die temperature baie anders, aangesien die noorde natuurlik baie kouer is as die suide. Die wisselende temperature speel 'n groot rol in die kenmerke van die saké: die brouproses neem langer in die noorde by die laer temperature, terwyl fermentasie in die suide baie vinniger en kragtiger is as gevolg van die hoër temperature.

Moenie eers saké opwarm nie! Giet dit oor ys in 'n stingellose wynglas, en kyk goed na die Saké -proewiel wat SakéOne geskep het en 'n waardevolle hulpmiddel om aromas, geure en karakters van saké te identifiseer.

Vir ons proe van die vier ingevoerde saké [Murai Family Tanrei Junmai saké ($ 20), Kasumi Tsuru Kimoto Extra Dry saké ($ 27), Hakutsuru Superior Junmai Ginjo saké ($ 16) en Yoshinogawa Junmai Ginjo Winter Warrior saké ($ 27)], het ons begin met die ligter, skerper style uit die noorde en ons het suidwaarts gewerk na die ryker, ekspressiewe en meer intens gegeurde sakés.

Begin met die Murai -familie Tanrei JunmaiAs 'n saké in 'n baie klassieke styl, het ek heeltemal subtiele geure gevind, byna onopspoorbaar, en die geure was skerp, droog en skoon. Dit is 'n saké wat baie goed pas by sushi. Om 'n Junmai te wees, moet die bestanddele net water, rys, gis en Koji wees.

Die Kasumi Tsuru Kimoto Extra Dry sakéAlhoewel dit soos die Tanrei Junmai as droog beskou word, was die geure en geure van Kimoto aansienlik meer intens en kompleks, en selfs 'n bietjie aards en rokerig, met 'n wonderlike mondgevoel. Dit sou ongelooflik wees met die Oregon Dungeness -krap. Die Kasumi Tsuru -brouery is in 1725 gestig en is steeds in besit van dieselfde familie.

Die Hakutsuru Superior Junmai Ginjo -saké het regtig pragtige en aanloklike blomgeure gehad, maar wat ek die liefste gehad het, was die syagtige, luukse mondgevoel. Dit was so lekker gebalanseerd, glad en maklik om te drink en pure genot. Is dit die Miyamizu, ook bekend as Hemelse water, wat dit 'n hemelse tekstuur en balans gee? Miskien. Hakutsuru is die grootste sakebroubedryf ter wêreld.

Die Yoshinogawa Junmai Ginjo Winter Warrior -saké was 'n samewerking tussen die bierbrouers van Yoshinogawa in die Niigata Prefecture en die SakéOne -span in Oregon, en hierdie een was my absolute gunsteling. Blomme en kruidagtige eienskappe op die neus het die smaak gevul met welige en sappige tropiese vrugte, neute en wenke van mandarijn en gemmer. Die afwerking was super lank en wink nog 'n slukkie, ek wou nie my glas neersit nie.

Een van die interessantste feite oor saké? As dit eers oopgemaak is, bly baie vars en behou hulle al hul belangrike eienskappe en kwaliteit tot soms nege maande lank! Restaurante: Bedien saké per glas, daar is absoluut geen rede nie, en moet dit asseblief nie warm bedien nie! Bedien dit koud, miskien in 'n Riedel -glas sonder glas en ek het dit vir die proe gebruik en dit was regtig perfek.

Ons is ook meegedeel dat saké beter saam met kaas as wyn is, en dat dit tyd is vir 'n saké vs wynkaasoorlog.

Besoek SakéOne ’s Kura (proelokaal) van 11:00 tot 17:00, sewe dae per week, in Elmstraat 820, Forest Grove, Oregon 97116

U sal moontlik daarin belangstel

Wine Down Eugene

Onafhanklikheidsweek: Wine Down Eugene

Wine Down Eugene


Julia Crowley

Saké (uitgespreek sah-kay not sah-kee) het sy oorsprong in Japan en is 'n alkoholiese drank gemaak van gegiste rys. Word algemeen genoem ryswyn, word saké eintlik vervaardig met behulp van 'n brouproses wat soortgelyk is aan bier.

SakéOne, 'n sakebroufasiliteit en invoerder in die noordwestelike hoek van die Willamette -vallei, is een van slegs ses brougeriewe in die VSA en die enigste in Oregon. Hoe SakéOne se fasiliteite in Oregon beland het, het alles te doen met die oorspronklike eienaar wat verstandig geglo het dat die beste water vir saké in die noordweste was. Aangesien water een van die belangrikste bestanddele in die produksie van s aké is, is die fasiliteit gebou op die ideale plek in Forest Grove, Oregon, langs 'n oostelike helling van die kusgebied van Oregon.

SakéOne, 'n naam wat gekies is met die doel om die saké -onderneming nommer een in die VSA te word, het meer toekennings gewen as enige ander saké -onderneming in die Verenigde State. Hulle produseer nie net 'n ongelooflike heerlike kunsvlyt -saké nie (sommige wat ek onlangs geneem het tydens 'n Oregon Craft Beverage -geleentheid wat in die brouery by SakéOne plaasgevind het), maar hulle voer 'n paar van die beste sakés uit Japan uit.

Ek was 'n gelukkige wynmaker en is genooi om deel te neem aan 'n lewendige virtuele proe van vier absoluut goddelike sakés uit Japan, wat deel uitmaak van die indrukwekkende invoerportefeulje by SakéOne. Uitsondering op YourBrandLive.com en aangebied deur kreatiewe bemarkingsghoeroes Charles Communication Associates, word hierdie baie spesiale sakeproe aangebied deur Steve Vuylsteke, president en uitvoerende hoof van SakéOne, en streekdirekteur Marcus V. Pakiser van saké vir Young's Market Company, gebaseer in Portland – twee van die bekendste mense in die Amerikaanse saké -onderneming. Beide Steve en Markus het ons entoesiasties gelei deur die proe van die kenmerkend heerlike ingevoerde saké.

In Japan het saké sy hoogtepunt bereik in die 821770's en het sedertdien stadig gedaal. Hulle maak nou ongeveer 'n derde van die hoeveelheid wat hulle ongeveer 40 jaar gelede vervaardig het, daarom neem die ingevoerde saké van hoë gehalte toe, namate die verbruik van ambagte -saké in Amerika toeneem.

Afhangende van waar die brouery in Japan, noord na suid, plaasvind, is die temperature baie anders, aangesien die noorde natuurlik baie kouer is as die suide. Die wisselende temperature speel 'n groot rol in die kenmerke van die saké: die brouproses neem langer in die noorde by die laer temperature, terwyl fermentasie in die suide baie vinniger en kragtiger is as gevolg van die hoër temperature.

Moenie eers saké opwarm nie! Giet dit oor ys in 'n stingellose wynglas en kyk goed na die Saké -proewiel wat SakéOne geskep het en 'n waardevolle hulpmiddel om aromas, geure en karakters van saké te identifiseer.

Vir ons proe van die vier ingevoerde saké [Murai Family Tanrei Junmai saké ($ 20), Kasumi Tsuru Kimoto Extra Dry saké ($ 27), Hakutsuru Superior Junmai Ginjo saké ($ 16) en Yoshinogawa Junmai Ginjo Winter Warrior saké ($ 27)], het ons begin met die ligter, skerper style uit die noorde en suidwaarts gewerk na die ryker, ekspressiewe en meer intens gegeurde sakés.

Begin met die Murai -familie Tanrei JunmaiAs 'n saké in 'n baie klassieke styl, het ek heeltemal subtiele geure gevind, byna onopspoorbaar, en die geure was skerp, droog en skoon. Dit is 'n saké wat baie goed pas by sushi. Om 'n Junmai te wees, moet die bestanddele net water, rys, gis en Koji wees.

Die Kasumi Tsuru Kimoto Extra Dry sakéAlhoewel dit soos die Tanrei Junmai as droog beskou word, was die geure en geure van Kimoto aansienlik meer intens en kompleks, en selfs 'n bietjie aards en rokerig, met 'n wonderlike mondgevoel. Dit sou ongelooflik wees met die Oregon Dungeness -krap. Die Kasumi Tsuru -brouery is in 1725 gestig en is steeds in besit van dieselfde familie.

Die Hakutsuru Superior Junmai Ginjo -saké het regtig pragtige en aanloklike blomgeure gehad, maar wat ek die liefste gehad het, was die syagtige, luukse mondgevoel. Dit was so lekker gebalanseerd, glad en maklik om te drink en pure genot. Is dit die Miyamizu, ook bekend as Hemelse water, wat dit 'n hemelse tekstuur en balans gee? Miskien. Hakutsuru is die grootste sakebroubedryf ter wêreld.

Die Yoshinogawa Junmai Ginjo Winter Warrior -saké was 'n samewerking tussen die bierbrouers van Yoshinogawa in die Niigata Prefecture en die SakéOne -span in Oregon, en hierdie een was my absolute gunsteling. Blomme en kruidagtige eienskappe op die neus het die smaak gevul met welige en sappige tropiese vrugte, neute en wenke van mandarijn en gemmer. Die afwerking was super lank en het vir nog 'n slukkie gewink, ek wou nie my glas neersit nie.

Een van die interessantste feite oor saké? As dit eers oopgemaak is, bly baie vars en behou hulle al hul belangrike eienskappe en kwaliteit tot soms nege maande lank! Restaurante: Bedien saké per glas, daar is absoluut geen rede nie, en moet dit asseblief nie warm bedien nie! Bedien dit koud, miskien in 'n Riedel -glas sonder glas en ek het dit vir die proe gebruik en dit was regtig perfek.

Ons is ook meegedeel dat saké beter saam met kaas as wyn is, en dat dit tyd is vir 'n saké vs wynkaasoorlog.

Besoek SakéOne ’s Kura (proelokaal) van 11:00 tot 17:00, sewe dae per week, in Elmstraat 820, Forest Grove, Oregon 97116

U sal moontlik daarin belangstel

Wine Down Eugene

Onafhanklikheidsweek: Wine Down Eugene

Wine Down Eugene


Julia Crowley

Saké (uitgespreek sah-kay not sah-kee) het sy oorsprong in Japan en is 'n alkoholiese drank gemaak van gegiste rys. Word algemeen genoem ryswyn, word saké eintlik vervaardig met behulp van 'n brouproses wat soortgelyk is aan bier.

SakéOne, 'n sakebroufasiliteit en invoerder in die noordwestelike hoek van die Willamette -vallei, is een van slegs ses brougeriewe in die VSA en die enigste in Oregon. Hoe SakéOne se fasiliteite in Oregon beland het, het alles te doen met die oorspronklike eienaar wat verstandig geglo het dat die beste water vir saké in die noordweste was. Aangesien water een van die belangrikste bestanddele in die produksie van s aké is, is die fasiliteit gebou in die ideale ligging van Forest Grove, Oregon, langs die oostelike helling van die kusgebied van Oregon.

SakéOne, 'n naam wat gekies is met die doel om die saké -onderneming nommer een in die VSA te word, het meer toekennings gewen as enige ander saké -onderneming in die Verenigde State. Hulle produseer nie net 'n ongelooflike heerlike kunsvlyt -saké nie (sommige wat ek onlangs tydens 'n Oregon Craft Beverage -geleentheid wat in die brouery by SakéOne plaasgevind het, geneem het), maar hulle voer 'n paar van die beste sakes uit Japan uit.

Ek was 'n gelukkige wynmaker en is genooi om deel te neem aan 'n lewendige virtuele proe van vier absoluut goddelike sakés uit Japan, wat deel uitmaak van die indrukwekkende invoerportefeulje by SakéOne. Uitsondering op YourBrandLive.com en aangebied deur kreatiewe bemarkingsghoeroes Charles Communication Associates, word hierdie baie spesiale sakeproe aangebied deur Steve Vuylsteke, president en uitvoerende hoof van SakéOne, en streekdirekteur Marcus V. Pakiser van saké vir Young's Market Company, gebaseer in Portland – twee van die bekendste mense in die Amerikaanse saké -onderneming. Beide Steve en Markus het ons entoesiasties gelei deur die proe van die kenmerkend heerlike ingevoerde saké.

In Japan het saké sy hoogtepunt bereik in die 821770's en het sedertdien stadig gedaal. Hulle maak nou ongeveer 'n derde van die hoeveelheid wat hulle ongeveer 40 jaar gelede vervaardig het, daarom neem die ingevoerde saké van hoë gehalte toe, namate die verbruik van ambagte -saké in Amerika toeneem.

Afhangende van waar die brouery in Japan, noord na suid, plaasvind, is die temperature baie anders, aangesien die noorde natuurlik baie kouer is as die suide. Die wisselende temperature speel 'n groot rol in die kenmerke van die saké: die brouproses neem langer in die noorde by die laer temperature, terwyl fermentasie in die suide baie vinniger en kragtiger is as gevolg van die hoër temperature.

Moenie eers saké opwarm nie! Giet dit oor ys in 'n stingellose wynglas, en kyk goed na die Saké -proewiel wat SakéOne geskep het en 'n waardevolle hulpmiddel om aromas, geure en karakters van saké te identifiseer.

Vir ons proe van die vier ingevoerde saké [Murai Family Tanrei Junmai saké ($ 20), Kasumi Tsuru Kimoto Extra Dry saké ($ 27), Hakutsuru Superior Junmai Ginjo saké ($ 16) en Yoshinogawa Junmai Ginjo Winter Warrior saké ($ 27)], het ons begin met die ligter, skerper style uit die noorde en ons het suidwaarts gewerk na die ryker, ekspressiewe en meer intens gegeurde sakés.

Begin by die Murai -familie Tanrei JunmaiAs 'n saké in 'n baie klassieke styl, het ek heeltemal subtiele geure gevind, byna onopspoorbaar, en die geure was skerp, droog en skoon. Dit is 'n saké wat baie goed pas by sushi. Om 'n Junmai te wees, moet die bestanddele net water, rys, gis en Koji wees.

Die Kasumi Tsuru Kimoto Extra Dry sakéAlhoewel dit soos die Tanrei Junmai as droog beskou word, was die geure en geure van Kimoto aansienlik meer intens en kompleks, en selfs 'n bietjie aards en rokerig, met 'n wonderlike mondgevoel. Dit sou ongelooflik wees met die Oregon Dungeness -krap. Die Kasumi Tsuru -brouery is in 1725 gestig en is steeds in besit van dieselfde familie.

Die Hakutsuru Superior Junmai Ginjo -saké het regtig pragtige en aanloklike blomgeure gehad, maar wat ek die liefste gehad het, was die syagtige, luukse mondgevoel. Dit was so lekker gebalanseerd, glad en maklik om te drink en pure genot. Is dit die Miyamizu, ook bekend as Hemelse water, wat dit 'n hemelse tekstuur en balans gee? Miskien. Hakutsuru is die grootste sakebroubedryf ter wêreld.

Die Yoshinogawa Junmai Ginjo Winter Warrior -saké was 'n samewerking tussen die bierbrouers van Yoshinogawa in die Niigata Prefecture en die SakéOne -span in Oregon, en hierdie een was my absolute gunsteling. Blomme en kruidagtige eienskappe op die neus het die smaak gevul met welige en sappige tropiese vrugte, neute en wenke van mandarijn en gemmer. Die afwerking was super lank en het vir nog 'n slukkie gewink, ek wou nie my glas neersit nie.

Een van die interessantste feite oor saké? As dit eers oopgemaak is, bly baie vars en behou hulle al hul belangrike eienskappe en kwaliteit tot soms nege maande lank! Restaurante: Bedien saké per glas, daar is absoluut geen rede nie, en moet dit asseblief nie warm bedien nie! Bedien dit koud, miskien in 'n Riedel -glas sonder glas en ek het dit vir die proe gebruik en dit was regtig perfek.

Ons is ook meegedeel dat saké beter by kaas as wyn pas, en dat dit tyd is vir 'n saké vs wynkaasoorlog.

Besoek SakéOne ’s Kura (proelokaal) van 11:00 tot 17:00, sewe dae per week, in Elmstraat 820, Forest Grove, Oregon 97116

U sal moontlik daarin belangstel

Wine Down Eugene

Onafhanklikheidsweek: Wine Down Eugene

Wine Down Eugene


Julia Crowley

Saké (uitgespreek sah-kay not sah-kee) het sy oorsprong in Japan en is 'n alkoholiese drank gemaak van gegiste rys. Word algemeen genoem ryswyn, word saké eintlik vervaardig met behulp van 'n brouproses wat soortgelyk is aan bier.

SakéOne, 'n sakebroufasiliteit en invoerder in die noordwestelike hoek van die Willamette -vallei, is een van slegs ses brougeriewe in die VSA en die enigste in Oregon. Hoe SakéOne se fasiliteite in Oregon beland het, het alles te doen met die oorspronklike eienaar wat verstandig geglo het dat die beste water vir saké in die noordweste was. Aangesien water een van die belangrikste bestanddele in die produksie van s aké is, is die fasiliteit gebou in die ideale ligging van Forest Grove, Oregon, langs die oostelike helling van die kusgebied van Oregon.

SakéOne, 'n naam wat gekies is met die doel om die saké -onderneming nommer een in die VSA te word, het meer toekennings gewen as enige ander saké -onderneming in die Verenigde State. Hulle produseer nie net 'n ongelooflike heerlike kunsvlyt -saké nie (sommige wat ek onlangs geneem het tydens 'n Oregon Craft Beverage -geleentheid wat in die brouery by SakéOne plaasgevind het), maar hulle voer 'n paar van die beste sakés uit Japan uit.

Ek was 'n gelukkige wynmaker en is genooi om deel te neem aan 'n lewendige virtuele proe van vier absoluut goddelike sakés uit Japan, wat deel uitmaak van die indrukwekkende invoerportefeulje by SakéOne. Uitsondering op YourBrandLive.com en aangebied deur kreatiewe bemarkingsghoeroes Charles Communication Associates, word hierdie baie spesiale sakeproe aangebied deur Steve Vuylsteke, president en uitvoerende hoof van SakéOne en streeksdirekteur Marcus V. Pakiser van saké vir Young's Market Company, gevestig in Portland – twee van die bekendste mense in die Amerikaanse saké -onderneming. Beide Steve en Markus het ons entoesiasties gelei deur die proe van die kenmerkend heerlike ingevoerde saké.

In Japan het saké sy hoogtepunt bereik in die 821770's en het sedertdien stadig gedaal. Hulle maak nou ongeveer 'n derde van die hoeveelheid wat hulle ongeveer 40 jaar gelede vervaardig het, daarom neem die ingevoerde saké van hoë gehalte toe, namate die verbruik van ambagte -saké in Amerika toeneem.

Afhangende van waar die brouery in Japan, noord na suid, plaasvind, is die temperature baie anders, aangesien die noorde natuurlik baie kouer is as die suide. Die wisselende temperature speel 'n groot rol in die kenmerke van die saké: die brouproses neem langer in die noorde by die laer temperature, terwyl fermentasie in die suide baie vinniger en kragtiger is as gevolg van die hoër temperature.

Moenie eers saké opwarm nie! Giet dit oor ys in 'n stingellose wynglas en kyk goed na die Saké -proewiel wat SakéOne geskep het en 'n waardevolle hulpmiddel om aromas, geure en karakters van saké te identifiseer.

Vir ons proe van die vier ingevoerde saké [Murai Family Tanrei Junmai saké ($ 20), Kasumi Tsuru Kimoto Extra Dry saké ($ 27), Hakutsuru Superior Junmai Ginjo saké ($ 16) en Yoshinogawa Junmai Ginjo Winter Warrior saké ($ 27)], het ons begin met die ligter, skerper style uit die noorde en ons het suidwaarts gewerk na die ryker, ekspressiewe en meer intens gegeurde sakés.

Begin met die Murai -familie Tanrei JunmaiAs 'n saké in 'n baie klassieke styl, het ek heeltemal subtiele geure gevind, byna onopspoorbaar, en die geure was skerp, droog en skoon. Dit is 'n saké wat baie goed pas by sushi. Om 'n Junmai te wees, moet die bestanddele slegs water, rys, gis en Koji wees.

Die Kasumi Tsuru Kimoto Extra Dry sakéAlhoewel dit soos die Tanrei Junmai as droog beskou word, was die geure en geure van Kimoto aansienlik meer intens en kompleks, en selfs 'n bietjie aards en rokerig, met 'n wonderlike mondgevoel. Dit sou ongelooflik wees met die Oregon Dungeness -krap. Verbasend genoeg is die Kasumi Tsuru -brouery in 1725 gestig en word dit steeds deur dieselfde familie besit!

Die Hakutsuru Superior Junmai Ginjo -saké het regtig pragtige en aanloklike blomgeure gehad, maar wat ek die liefste gehad het, was die syagtige, luukse mondgevoel. Dit was so lekker gebalanseerd, glad en maklik om te drink en pure genot. Is dit die Miyamizu, ook bekend as Hemelse water, wat dit 'n hemelse tekstuur en balans gee? Miskien. Hakutsuru is die grootste sakebroubedryf ter wêreld.

Die Yoshinogawa Junmai Ginjo Winter Warrior -saké was 'n samewerking tussen die bierbrouers van Yoshinogawa in die Niigata Prefecture en die SakéOne -span in Oregon, en hierdie een was my absolute gunsteling. Blomme en kruidagtige eienskappe op die neus het die smaak gevul met welige en sappige tropiese vrugte, neute en wenke van mandarijn en gemmer. Die afwerking was super lank en wink nog 'n slukkie, ek wou nie my glas neersit nie.

Een van die interessantste feite oor saké? As dit eers oopgemaak is, bly baie vars en behou hulle al hul belangrike eienskappe en kwaliteit tot soms nege maande lank! Restaurante: Bedien saké per glas, daar is absoluut geen rede nie, en moet dit asseblief nie warm bedien nie! Bedien dit koud, miskien in 'n Riedel -glas sonder glas en ek het dit vir die proe gebruik en dit was regtig perfek.

Ons is ook meegedeel dat saké beter by kaas as wyn pas, en dat dit tyd is vir 'n saké vs wynkaasoorlog.

Besoek SakéOne ’s Kura (proelokaal) van 11:00 tot 17:00, sewe dae per week, in Elmstraat 820, Forest Grove, Oregon 97116

U sal moontlik daarin belangstel

Wine Down Eugene

Onafhanklikheidsweek: Wine Down Eugene

Wine Down Eugene


Julia Crowley

Saké (uitgespreek sah-kay not sah-kee) het sy oorsprong in Japan en is 'n alkoholiese drank gemaak van gegiste rys. Word algemeen genoem ryswyn, word saké eintlik vervaardig met behulp van 'n brouproses wat soortgelyk is aan bier.

SakéOne, 'n sakebroufasiliteit en invoerder in die noordwestelike hoek van die Willamette -vallei, is een van slegs ses brougeriewe in die VSA en die enigste in Oregon. Hoe SakéOne se fasiliteite in Oregon beland het, het alles te doen met die oorspronklike eienaar wat verstandig geglo het dat die beste water vir saké in die noordweste was. Aangesien water een van die belangrikste bestanddele in die produksie van s aké is, is die fasiliteit gebou in die ideale ligging van Forest Grove, Oregon, langs die oostelike helling van die kusgebied van Oregon.

SakéOne, 'n naam wat gekies is met die doel om die saké -onderneming nommer een in die VSA te word, het meer toekennings gewen as enige ander saké -onderneming in die Verenigde State. Hulle produseer nie net 'n ongelooflike heerlike kunsvlyt -saké nie (sommige wat ek onlangs tydens 'n Oregon Craft Beverage -geleentheid wat in die brouery by SakéOne plaasgevind het, geneem het), maar hulle voer 'n paar van die beste sakes uit Japan uit.

Ek was 'n gelukkige wynmaker en is genooi om deel te neem aan 'n lewendige virtuele proe van vier absoluut goddelike sakés uit Japan, wat deel uitmaak van die indrukwekkende invoerportefeulje by SakéOne. Uitsondering op YourBrandLive.com en aangebied deur kreatiewe bemarkingsghoeroes Charles Communication Associates, word hierdie baie spesiale sakeproe aangebied deur Steve Vuylsteke, president en uitvoerende hoof van SakéOne en streeksdirekteur Marcus V. Pakiser van saké vir Young's Market Company, gevestig in Portland – twee van die bekendste mense in die Amerikaanse saké -onderneming. Beide Steve en Markus het ons entoesiasties gelei deur die proe van die kenmerkende heerlike ingevoerde saké.

In Japan het saké sy hoogtepunt bereik in die 821770's en het sedertdien stadig gedaal. Hulle maak nou ongeveer 'n derde van die hoeveelheid wat hulle ongeveer 40 jaar gelede vervaardig het, daarom neem die ingevoerde saké van hoë gehalte toe, namate die verbruik van ambagte -saké in Amerika toeneem.

Afhangende van waar die brouery in Japan, noord na suid, plaasvind, is die temperature baie anders, aangesien die noorde natuurlik baie kouer is as die suide. Die wisselende temperature speel 'n groot rol in die kenmerke van die saké: die brouproses neem langer in die noorde by die laer temperature, terwyl fermentasie in die suide baie vinniger en kragtiger is as gevolg van die hoër temperature.

Moenie eers saké opwarm nie! Giet dit oor ys in 'n stingellose wynglas, en kyk goed na die Saké -proewiel wat SakéOne geskep het en 'n waardevolle hulpmiddel om aromas, geure en karakters van saké te identifiseer.

Vir ons proe van die vier ingevoerde saké [Murai Family Tanrei Junmai saké ($ 20), Kasumi Tsuru Kimoto Extra Dry saké ($ 27), Hakutsuru Superior Junmai Ginjo saké ($ 16) en Yoshinogawa Junmai Ginjo Winter Warrior saké ($ 27)], het ons begin met die ligter, skerper style uit die noorde en ons het suidwaarts gewerk na die ryker, ekspressiewe en meer intens gegeurde sakés.

Begin by die Murai -familie Tanrei JunmaiAs 'n saké in 'n baie klassieke styl, het ek heeltemal subtiele geure gevind, byna onopspoorbaar, en die geure was skerp, droog en skoon. Dit is 'n saké wat baie goed pas by sushi. Om 'n Junmai te wees, moet die bestanddele slegs water, rys, gis en Koji wees.

Die Kasumi Tsuru Kimoto Extra Dry sakéAlhoewel dit soos die Tanrei Junmai as droog beskou word, was die geure en geure van Kimoto aansienlik meer intens en kompleks, en selfs 'n bietjie aards en rokerig, met 'n wonderlike mondgevoel. Dit sou ongelooflik wees met die Oregon Dungeness -krap. Die Kasumi Tsuru -brouery is in 1725 gestig en is steeds in besit van dieselfde familie.

Die Hakutsuru Superior Junmai Ginjo -saké het regtig pragtige en aanloklike blomgeure gehad, maar wat ek die liefste gehad het, was die syagtige, luukse mondgevoel. Dit was so lekker gebalanseerd, glad en maklik om te drink en pure genot. Is dit die Miyamizu, ook bekend as Hemelse water, wat dit 'n hemelse tekstuur en balans gee? Miskien. Hakutsuru is die grootste sakebroubedryf ter wêreld.

Die Yoshinogawa Junmai Ginjo Winter Warrior -saké was 'n samewerking tussen die bierbrouers van Yoshinogawa in die Niigata Prefecture en die SakéOne -span in Oregon, en hierdie een was my absolute gunsteling. Blomme en kruidagtige eienskappe op die neus het die smaak gevul met welige en sappige tropiese vrugte, neute en wenke van mandarijn en gemmer. Die afwerking was super lank en het vir nog 'n slukkie gewink, ek wou nie my glas neersit nie.

Een van die interessantste feite oor saké? As dit eers oopgemaak is, bly baie vars en behou hulle al hul belangrike eienskappe en kwaliteit tot soms nege maande lank! Restaurante: Bedien saké per glas, daar is absoluut geen rede nie, en moet dit asseblief nie warm bedien nie! Bedien dit koud, miskien in 'n Riedel -glas sonder glas en ek het dit vir die proe gebruik en dit was regtig perfek.

Ons is ook meegedeel dat saké beter by kaas as wyn pas, en dat dit tyd is vir 'n saké vs wynkaasoorlog.

Besoek SakéOne ’s Kura (proelokaal) van 11:00 tot 17:00, sewe dae per week, in Elmstraat 820, Forest Grove, Oregon 97116

U sal moontlik daarin belangstel

Wine Down Eugene

Onafhanklikheidsweek: Wine Down Eugene

Wine Down Eugene


Julia Crowley

Saké (uitgespreek sah-kay not sah-kee) het sy oorsprong in Japan en is 'n alkoholiese drank gemaak van gegiste rys. Word algemeen genoem ryswyn, word saké eintlik vervaardig met behulp van 'n brouproses wat soortgelyk is aan bier.

SakéOne, 'n sakebroufasiliteit en invoerder in die noordwestelike hoek van die Willamette -vallei, is een van slegs ses brougeriewe in die VSA en die enigste in Oregon. Hoe SakéOne se fasiliteite in Oregon beland het, het alles te doen met die oorspronklike eienaar wat verstandig geglo het dat die beste water vir saké in die noordweste was. Aangesien water een van die belangrikste bestanddele in die produksie van s aké is, is die fasiliteit gebou op die ideale plek in Forest Grove, Oregon, langs 'n oostelike helling van die kusgebied van Oregon.

SakéOne, 'n naam wat gekies is met die doel om die saké -onderneming nommer een in die VSA te word, het meer toekennings gewen as enige ander saké -onderneming in die Verenigde State. Hulle produseer nie net 'n ongelooflike heerlike kunsvlyt -saké nie (sommige wat ek onlangs tydens 'n Oregon Craft Beverage -geleentheid wat in die brouery by SakéOne plaasgevind het, geneem het), maar hulle voer 'n paar van die beste sakes uit Japan uit.

Ek was 'n gelukkige wynmaker en is genooi om deel te neem aan 'n lewendige virtuele proe van vier absoluut goddelike sakés uit Japan, wat deel uitmaak van die indrukwekkende invoerportefeulje by SakéOne. Uitsondering op YourBrandLive.com en aangebied deur kreatiewe bemarkingsghoeroes Charles Communication Associates, word hierdie baie spesiale sakeproe aangebied deur Steve Vuylsteke, president en uitvoerende hoof van SakéOne, en streekdirekteur Marcus V. Pakiser van saké vir Young's Market Company, gebaseer in Portland – twee van die bekendste mense in die Amerikaanse saké -onderneming. Beide Steve en Markus het ons entoesiasties gelei deur die proe van die kenmerkend heerlike ingevoerde saké.

In Japan het saké sy hoogtepunt bereik in die 821770's en het sedertdien stadig gedaal. Hulle maak nou ongeveer 'n derde van die hoeveelheid wat hulle ongeveer 40 jaar gelede vervaardig het, daarom neem die ingevoerde saké van hoë gehalte toe, namate die verbruik van ambagte -saké in Amerika toeneem.

Afhangende van waar die brouery in Japan, noord na suid, plaasvind, is die temperature baie anders, aangesien die noorde natuurlik baie kouer is as die suide. Die wisselende temperature speel 'n groot rol in die eienskappe van die saké: die brouproses neem langer in die noorde by die laer temperature, terwyl fermentasie in die suide baie vinniger en kragtiger is as gevolg van die hoër temperature.

Moenie eers saké opwarm nie! Giet dit oor ys in 'n stingellose wynglas, en kyk goed na die Saké -proewiel wat SakéOne geskep het en 'n waardevolle hulpmiddel om aromas, geure en karakters van saké te identifiseer.

For our tasting of the four imported saké [Murai Family Tanrei Junmai saké ($20), Kasumi Tsuru Kimoto Extra Dry saké ($27), Hakutsuru Superior Junmai Ginjo saké ($16) and Yoshinogawa Junmai Ginjo Winter Warrior saké ($27)], we started with the lighter, crisper styles from the north and worked our way south to the richer, expressive and more intensely flavored sakés.

Beginning with the Murai Family Tanrei Junmai, considered a very classic style saké, I found totally subtle aromas, nearly undetectable, and the flavors were crisp, dry and clean. This is a saké that would pair really nicely with sushi. To be a Junmai, ingredients must be just water, rice, yeast and Koji.

The Kasumi Tsuru Kimoto Extra Dry saké, although considered dry like the Tanrei Junmai, the Kimoto aromas and flavors were considerably more intense and complex, and even a bit earthy and smoky, with a truly lovely mouthfeel. This would be incredible with Oregon Dungeness crab. Amazingly, the Kasumi Tsuru brewery was founded in 1725 and is still owned by the same family!

The Hakutsuru Superior Junmai Ginjo saké had really beautiful and alluring floral aromas, but what I loved the most was the silky, luxurious mouthfeel. It was so nicely balanced, smooth and easy to drink – pure enjoyment. Is it the Miyamizu, also known as Heavenly Water, that gives it such a heavenly texture and balance? Perhaps. Hakutsuru is the largest saké brewing company in the world.

The Yoshinogawa Junmai Ginjo Winter Warrior saké was a collaboration between the master brewers of Yoshinogawa in Niigata Prefecture, and the SakéOne team in Oregon, and this one was my absolute favorite. Floral and herbaceous qualities on the nose filled the palate with lush and juicy tropical fruits, nuts and hints of tangerine and ginger. The finish was super long and beckoned for another sip, I didn’t want to put my glass down.

One of the most interesting facts about saké? Once it’s opened, many stay fresh and retain all of their important characteristics and quality for sometimes up to nine months! Restaurants: Serve saké by the glass, there is absolutely no reason not to, and please don’t serve it warm! Serve it chilled, maybe in a Riedel stemless glass – I used these for the tasting and they were truly perfect.

We were also told that saké pairs better with cheese than wine – time for a saké vs wine cheese war.

Visit SakéOne’s Kura (tasting room) from 11:00 am to 5:00 pm, seven days a week, at 820 Elm Street, Forest Grove, Oregon 97116

You might be interested in

Wine Down Eugene

Independence Week: Wine Down Eugene

Wine Down Eugene


Julia Crowley

Saké (pronounced sah-kay not sah-kee) originated in Japan and is an alcoholic beverage made from fermented rice. Commonly called rice wine, saké is actually produced using a brewing process that is some what similar to brewing beer.

SakéOne, a saké brewing facility and importer located in the northwestern corner of the Willamette Valley, is one of only six brewing facilities in the U.S. and the only one in Oregon. How SakéOne’s facilities ended up in Oregon has everything to do with the original owner wisely believing that the best quality water for saké was in the Northwest. With water being one of the most important ingredients in the production of s aké, the facility was built in the ideal location of Forest Grove, Oregon, situated along an eastern slope of Oregon’s Coastal Range.

SakéOne, a name that was chosen with the goal of becoming the number one saké company in the U.S., has won more awards than any other saké company in the United States. They not only produce high quality, incredibly delicious craft saké (some I recently sampled during an Oregon Craft Beverage event that took place inside the brewery at SakéOne), but they import some of the finest and highest quality sakés from Japan.

I was a lucky wine gal and was invited to join in on a live virtual tasting of four absolutely divine sakés from Japan that are a part of the impressive imports portfolio at SakéOne. Broadcast on YourBrandLive.com and presented by creative marketing gurus Charles Communication Associates, this very special saké tasting was hosted by SakéOne President and CEO Steve Vuylsteke and Marcus V. Pakiser Regional Director of saké for Young’s Market Company, based in Portland – two of the foremost knowledgeable people in the U.S. saké business. Both Steve and Markus enthusiastically guided us through the tasting of the distinctively delicious imported saké.

In Japan, saké hit its peak in the 󈨊s and has slowly been declining since. They now make about one third the amount they produced 40 or so years ago therefore, as craft saké consumption increases in America, imported high quality saké is on the rise.

Depending on where the brewing is taking place in Japan, north to south, the temperatures are very different with the north being much colder, of course, than the south. The varying temperatures play a major role in the characteristics of the saké: the brewing process takes longer in the north at the lower temperatures while fermentation in the south is much quicker and more vigorous from the higher temperatures.

First and foremost, do not warm up saké! Pour it over ice in a stemless wine glass, and take a good look at the Saké Tasting Wheel that SakéOne created – a priceless tool to help identify aromas, flavors and characters of saké.

For our tasting of the four imported saké [Murai Family Tanrei Junmai saké ($20), Kasumi Tsuru Kimoto Extra Dry saké ($27), Hakutsuru Superior Junmai Ginjo saké ($16) and Yoshinogawa Junmai Ginjo Winter Warrior saké ($27)], we started with the lighter, crisper styles from the north and worked our way south to the richer, expressive and more intensely flavored sakés.

Beginning with the Murai Family Tanrei Junmai, considered a very classic style saké, I found totally subtle aromas, nearly undetectable, and the flavors were crisp, dry and clean. This is a saké that would pair really nicely with sushi. To be a Junmai, ingredients must be just water, rice, yeast and Koji.

The Kasumi Tsuru Kimoto Extra Dry saké, although considered dry like the Tanrei Junmai, the Kimoto aromas and flavors were considerably more intense and complex, and even a bit earthy and smoky, with a truly lovely mouthfeel. This would be incredible with Oregon Dungeness crab. Amazingly, the Kasumi Tsuru brewery was founded in 1725 and is still owned by the same family!

The Hakutsuru Superior Junmai Ginjo saké had really beautiful and alluring floral aromas, but what I loved the most was the silky, luxurious mouthfeel. It was so nicely balanced, smooth and easy to drink – pure enjoyment. Is it the Miyamizu, also known as Heavenly Water, that gives it such a heavenly texture and balance? Perhaps. Hakutsuru is the largest saké brewing company in the world.

The Yoshinogawa Junmai Ginjo Winter Warrior saké was a collaboration between the master brewers of Yoshinogawa in Niigata Prefecture, and the SakéOne team in Oregon, and this one was my absolute favorite. Floral and herbaceous qualities on the nose filled the palate with lush and juicy tropical fruits, nuts and hints of tangerine and ginger. The finish was super long and beckoned for another sip, I didn’t want to put my glass down.

One of the most interesting facts about saké? Once it’s opened, many stay fresh and retain all of their important characteristics and quality for sometimes up to nine months! Restaurants: Serve saké by the glass, there is absolutely no reason not to, and please don’t serve it warm! Serve it chilled, maybe in a Riedel stemless glass – I used these for the tasting and they were truly perfect.

We were also told that saké pairs better with cheese than wine – time for a saké vs wine cheese war.

Visit SakéOne’s Kura (tasting room) from 11:00 am to 5:00 pm, seven days a week, at 820 Elm Street, Forest Grove, Oregon 97116

You might be interested in

Wine Down Eugene

Independence Week: Wine Down Eugene

Wine Down Eugene


Julia Crowley

Saké (pronounced sah-kay not sah-kee) originated in Japan and is an alcoholic beverage made from fermented rice. Commonly called rice wine, saké is actually produced using a brewing process that is some what similar to brewing beer.

SakéOne, a saké brewing facility and importer located in the northwestern corner of the Willamette Valley, is one of only six brewing facilities in the U.S. and the only one in Oregon. How SakéOne’s facilities ended up in Oregon has everything to do with the original owner wisely believing that the best quality water for saké was in the Northwest. With water being one of the most important ingredients in the production of s aké, the facility was built in the ideal location of Forest Grove, Oregon, situated along an eastern slope of Oregon’s Coastal Range.

SakéOne, a name that was chosen with the goal of becoming the number one saké company in the U.S., has won more awards than any other saké company in the United States. They not only produce high quality, incredibly delicious craft saké (some I recently sampled during an Oregon Craft Beverage event that took place inside the brewery at SakéOne), but they import some of the finest and highest quality sakés from Japan.

I was a lucky wine gal and was invited to join in on a live virtual tasting of four absolutely divine sakés from Japan that are a part of the impressive imports portfolio at SakéOne. Broadcast on YourBrandLive.com and presented by creative marketing gurus Charles Communication Associates, this very special saké tasting was hosted by SakéOne President and CEO Steve Vuylsteke and Marcus V. Pakiser Regional Director of saké for Young’s Market Company, based in Portland – two of the foremost knowledgeable people in the U.S. saké business. Both Steve and Markus enthusiastically guided us through the tasting of the distinctively delicious imported saké.

In Japan, saké hit its peak in the 󈨊s and has slowly been declining since. They now make about one third the amount they produced 40 or so years ago therefore, as craft saké consumption increases in America, imported high quality saké is on the rise.

Depending on where the brewing is taking place in Japan, north to south, the temperatures are very different with the north being much colder, of course, than the south. The varying temperatures play a major role in the characteristics of the saké: the brewing process takes longer in the north at the lower temperatures while fermentation in the south is much quicker and more vigorous from the higher temperatures.

First and foremost, do not warm up saké! Pour it over ice in a stemless wine glass, and take a good look at the Saké Tasting Wheel that SakéOne created – a priceless tool to help identify aromas, flavors and characters of saké.

For our tasting of the four imported saké [Murai Family Tanrei Junmai saké ($20), Kasumi Tsuru Kimoto Extra Dry saké ($27), Hakutsuru Superior Junmai Ginjo saké ($16) and Yoshinogawa Junmai Ginjo Winter Warrior saké ($27)], we started with the lighter, crisper styles from the north and worked our way south to the richer, expressive and more intensely flavored sakés.

Beginning with the Murai Family Tanrei Junmai, considered a very classic style saké, I found totally subtle aromas, nearly undetectable, and the flavors were crisp, dry and clean. This is a saké that would pair really nicely with sushi. To be a Junmai, ingredients must be just water, rice, yeast and Koji.

The Kasumi Tsuru Kimoto Extra Dry saké, although considered dry like the Tanrei Junmai, the Kimoto aromas and flavors were considerably more intense and complex, and even a bit earthy and smoky, with a truly lovely mouthfeel. This would be incredible with Oregon Dungeness crab. Amazingly, the Kasumi Tsuru brewery was founded in 1725 and is still owned by the same family!

The Hakutsuru Superior Junmai Ginjo saké had really beautiful and alluring floral aromas, but what I loved the most was the silky, luxurious mouthfeel. It was so nicely balanced, smooth and easy to drink – pure enjoyment. Is it the Miyamizu, also known as Heavenly Water, that gives it such a heavenly texture and balance? Perhaps. Hakutsuru is the largest saké brewing company in the world.

The Yoshinogawa Junmai Ginjo Winter Warrior saké was a collaboration between the master brewers of Yoshinogawa in Niigata Prefecture, and the SakéOne team in Oregon, and this one was my absolute favorite. Floral and herbaceous qualities on the nose filled the palate with lush and juicy tropical fruits, nuts and hints of tangerine and ginger. The finish was super long and beckoned for another sip, I didn’t want to put my glass down.

One of the most interesting facts about saké? Once it’s opened, many stay fresh and retain all of their important characteristics and quality for sometimes up to nine months! Restaurants: Serve saké by the glass, there is absolutely no reason not to, and please don’t serve it warm! Serve it chilled, maybe in a Riedel stemless glass – I used these for the tasting and they were truly perfect.

We were also told that saké pairs better with cheese than wine – time for a saké vs wine cheese war.

Visit SakéOne’s Kura (tasting room) from 11:00 am to 5:00 pm, seven days a week, at 820 Elm Street, Forest Grove, Oregon 97116

You might be interested in

Wine Down Eugene

Independence Week: Wine Down Eugene

Wine Down Eugene


Julia Crowley

Saké (pronounced sah-kay not sah-kee) originated in Japan and is an alcoholic beverage made from fermented rice. Commonly called rice wine, saké is actually produced using a brewing process that is some what similar to brewing beer.

SakéOne, a saké brewing facility and importer located in the northwestern corner of the Willamette Valley, is one of only six brewing facilities in the U.S. and the only one in Oregon. How SakéOne’s facilities ended up in Oregon has everything to do with the original owner wisely believing that the best quality water for saké was in the Northwest. With water being one of the most important ingredients in the production of s aké, the facility was built in the ideal location of Forest Grove, Oregon, situated along an eastern slope of Oregon’s Coastal Range.

SakéOne, a name that was chosen with the goal of becoming the number one saké company in the U.S., has won more awards than any other saké company in the United States. They not only produce high quality, incredibly delicious craft saké (some I recently sampled during an Oregon Craft Beverage event that took place inside the brewery at SakéOne), but they import some of the finest and highest quality sakés from Japan.

I was a lucky wine gal and was invited to join in on a live virtual tasting of four absolutely divine sakés from Japan that are a part of the impressive imports portfolio at SakéOne. Broadcast on YourBrandLive.com and presented by creative marketing gurus Charles Communication Associates, this very special saké tasting was hosted by SakéOne President and CEO Steve Vuylsteke and Marcus V. Pakiser Regional Director of saké for Young’s Market Company, based in Portland – two of the foremost knowledgeable people in the U.S. saké business. Both Steve and Markus enthusiastically guided us through the tasting of the distinctively delicious imported saké.

In Japan, saké hit its peak in the 󈨊s and has slowly been declining since. They now make about one third the amount they produced 40 or so years ago therefore, as craft saké consumption increases in America, imported high quality saké is on the rise.

Depending on where the brewing is taking place in Japan, north to south, the temperatures are very different with the north being much colder, of course, than the south. The varying temperatures play a major role in the characteristics of the saké: the brewing process takes longer in the north at the lower temperatures while fermentation in the south is much quicker and more vigorous from the higher temperatures.

First and foremost, do not warm up saké! Pour it over ice in a stemless wine glass, and take a good look at the Saké Tasting Wheel that SakéOne created – a priceless tool to help identify aromas, flavors and characters of saké.

For our tasting of the four imported saké [Murai Family Tanrei Junmai saké ($20), Kasumi Tsuru Kimoto Extra Dry saké ($27), Hakutsuru Superior Junmai Ginjo saké ($16) and Yoshinogawa Junmai Ginjo Winter Warrior saké ($27)], we started with the lighter, crisper styles from the north and worked our way south to the richer, expressive and more intensely flavored sakés.

Beginning with the Murai Family Tanrei Junmai, considered a very classic style saké, I found totally subtle aromas, nearly undetectable, and the flavors were crisp, dry and clean. This is a saké that would pair really nicely with sushi. To be a Junmai, ingredients must be just water, rice, yeast and Koji.

The Kasumi Tsuru Kimoto Extra Dry saké, although considered dry like the Tanrei Junmai, the Kimoto aromas and flavors were considerably more intense and complex, and even a bit earthy and smoky, with a truly lovely mouthfeel. This would be incredible with Oregon Dungeness crab. Amazingly, the Kasumi Tsuru brewery was founded in 1725 and is still owned by the same family!

The Hakutsuru Superior Junmai Ginjo saké had really beautiful and alluring floral aromas, but what I loved the most was the silky, luxurious mouthfeel. It was so nicely balanced, smooth and easy to drink – pure enjoyment. Is it the Miyamizu, also known as Heavenly Water, that gives it such a heavenly texture and balance? Perhaps. Hakutsuru is the largest saké brewing company in the world.

The Yoshinogawa Junmai Ginjo Winter Warrior saké was a collaboration between the master brewers of Yoshinogawa in Niigata Prefecture, and the SakéOne team in Oregon, and this one was my absolute favorite. Floral and herbaceous qualities on the nose filled the palate with lush and juicy tropical fruits, nuts and hints of tangerine and ginger. The finish was super long and beckoned for another sip, I didn’t want to put my glass down.

One of the most interesting facts about saké? Once it’s opened, many stay fresh and retain all of their important characteristics and quality for sometimes up to nine months! Restaurants: Serve saké by the glass, there is absolutely no reason not to, and please don’t serve it warm! Serve it chilled, maybe in a Riedel stemless glass – I used these for the tasting and they were truly perfect.

We were also told that saké pairs better with cheese than wine – time for a saké vs wine cheese war.

Visit SakéOne’s Kura (tasting room) from 11:00 am to 5:00 pm, seven days a week, at 820 Elm Street, Forest Grove, Oregon 97116

You might be interested in

Wine Down Eugene

Independence Week: Wine Down Eugene

Wine Down Eugene


Julia Crowley

Saké (pronounced sah-kay not sah-kee) originated in Japan and is an alcoholic beverage made from fermented rice. Commonly called rice wine, saké is actually produced using a brewing process that is some what similar to brewing beer.

SakéOne, a saké brewing facility and importer located in the northwestern corner of the Willamette Valley, is one of only six brewing facilities in the U.S. and the only one in Oregon. How SakéOne’s facilities ended up in Oregon has everything to do with the original owner wisely believing that the best quality water for saké was in the Northwest. With water being one of the most important ingredients in the production of s aké, the facility was built in the ideal location of Forest Grove, Oregon, situated along an eastern slope of Oregon’s Coastal Range.

SakéOne, a name that was chosen with the goal of becoming the number one saké company in the U.S., has won more awards than any other saké company in the United States. They not only produce high quality, incredibly delicious craft saké (some I recently sampled during an Oregon Craft Beverage event that took place inside the brewery at SakéOne), but they import some of the finest and highest quality sakés from Japan.

I was a lucky wine gal and was invited to join in on a live virtual tasting of four absolutely divine sakés from Japan that are a part of the impressive imports portfolio at SakéOne. Broadcast on YourBrandLive.com and presented by creative marketing gurus Charles Communication Associates, this very special saké tasting was hosted by SakéOne President and CEO Steve Vuylsteke and Marcus V. Pakiser Regional Director of saké for Young’s Market Company, based in Portland – two of the foremost knowledgeable people in the U.S. saké business. Both Steve and Markus enthusiastically guided us through the tasting of the distinctively delicious imported saké.

In Japan, saké hit its peak in the 󈨊s and has slowly been declining since. They now make about one third the amount they produced 40 or so years ago therefore, as craft saké consumption increases in America, imported high quality saké is on the rise.

Depending on where the brewing is taking place in Japan, north to south, the temperatures are very different with the north being much colder, of course, than the south. The varying temperatures play a major role in the characteristics of the saké: the brewing process takes longer in the north at the lower temperatures while fermentation in the south is much quicker and more vigorous from the higher temperatures.

First and foremost, do not warm up saké! Pour it over ice in a stemless wine glass, and take a good look at the Saké Tasting Wheel that SakéOne created – a priceless tool to help identify aromas, flavors and characters of saké.

For our tasting of the four imported saké [Murai Family Tanrei Junmai saké ($20), Kasumi Tsuru Kimoto Extra Dry saké ($27), Hakutsuru Superior Junmai Ginjo saké ($16) and Yoshinogawa Junmai Ginjo Winter Warrior saké ($27)], we started with the lighter, crisper styles from the north and worked our way south to the richer, expressive and more intensely flavored sakés.

Beginning with the Murai Family Tanrei Junmai, considered a very classic style saké, I found totally subtle aromas, nearly undetectable, and the flavors were crisp, dry and clean. This is a saké that would pair really nicely with sushi. To be a Junmai, ingredients must be just water, rice, yeast and Koji.

The Kasumi Tsuru Kimoto Extra Dry saké, although considered dry like the Tanrei Junmai, the Kimoto aromas and flavors were considerably more intense and complex, and even a bit earthy and smoky, with a truly lovely mouthfeel. This would be incredible with Oregon Dungeness crab. Amazingly, the Kasumi Tsuru brewery was founded in 1725 and is still owned by the same family!

The Hakutsuru Superior Junmai Ginjo saké had really beautiful and alluring floral aromas, but what I loved the most was the silky, luxurious mouthfeel. It was so nicely balanced, smooth and easy to drink – pure enjoyment. Is it the Miyamizu, also known as Heavenly Water, that gives it such a heavenly texture and balance? Perhaps. Hakutsuru is the largest saké brewing company in the world.

The Yoshinogawa Junmai Ginjo Winter Warrior saké was a collaboration between the master brewers of Yoshinogawa in Niigata Prefecture, and the SakéOne team in Oregon, and this one was my absolute favorite. Floral and herbaceous qualities on the nose filled the palate with lush and juicy tropical fruits, nuts and hints of tangerine and ginger. The finish was super long and beckoned for another sip, I didn’t want to put my glass down.

One of the most interesting facts about saké? Once it’s opened, many stay fresh and retain all of their important characteristics and quality for sometimes up to nine months! Restaurants: Serve saké by the glass, there is absolutely no reason not to, and please don’t serve it warm! Serve it chilled, maybe in a Riedel stemless glass – I used these for the tasting and they were truly perfect.

We were also told that saké pairs better with cheese than wine – time for a saké vs wine cheese war.

Visit SakéOne’s Kura (tasting room) from 11:00 am to 5:00 pm, seven days a week, at 820 Elm Street, Forest Grove, Oregon 97116

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Kommentaar:

  1. Aelfric

    HERE NOT REFERENCE

  2. Gerrell

    Wat die regte frase ... super, wonderlike idee

  3. Macmillan

    Ek dink jy maak 'n fout. Ek kan my posisie verdedig. E -pos my by PM, ons sal praat.

  4. Abdul-Hamid

    Slaughter links !!!!!!!!!!! Thanks!!!!!

  5. Dujind

    Ek bevestig. Ek stem saam met al die bogenoemde. Ons kan oor hierdie tema kommunikeer.

  6. Attwell

    Wonderfully helpful message

  7. Duman

    Na my mening is dit voor die hand liggend. Ek sal my daarvan weerhou om kommentaar te lewer.

  8. Clayborne

    Ek is van mening dat u verkeerd is. Ek kan die posisie verdedig. Skryf vir my in PM, sal ons bespreek.



Skryf 'n boodskap