Forest Grove, Oregon –  SakéOne, America’s premium saké company, is proud to announce the release of their inaugural Saké Cocktail Guide. The Oregon craft saké company has been crafting signature saké cocktails for 14 years. Though it has become increasingly customary to find chilled, high quality, artisan saké served on it’s own, saké adds depth and body to cocktails at a lower alcohol level than the classic spirits or wine ingredients. Beverage enthusiasts have long touted that saké has no measurable sulfites, no measurable gluten, it’s lower in calories than spirits, adds flavor and body to traditional recipes and it can be used to create amazingly diverse cocktails.  Largely due to the appealing levels of acidity, alcohol, body and flavor, saké works seamlessly with spicy, fruity or floral flavors in cocktails. Eager to gain outside perspective and inspiration from America’s most renowned mixologists, SakéOne asked their all-star mixologists to taste four diverse styles of saké (genshu, undiluted G saké, Momokawa’s Organic Junmai Ginjo, Momokawa Pearl nigori saké and flavored Moonstone saké) and come up with a collection of recipes. From San Francisco to New York by way of Portland, OR, each mixologist fashioned innovative and flavorful saké cocktail recipes. These recipes have been compiled alongside SakéOne’s private collection of recipes developed over the years to create one of the most innovative and phenomenal saké cocktail guides to date. Mixologists featured in the cocktail guide include: Lucy Brennan, owner of Mint/820 in Portland, Ryan Magarian, president of Liquid Relations in Portland and co-founder of Aviation Gin, Jordan MacKay, wine & spirits writer, author and beverage innovator, Sarma Melngailis, One Lucky Duck Founder & CEO and Pure Food & Wine Owner in New York City, Chris Johnson, certified saké sommelier and owner of Bao Noodles Restaurant in New York City and last but not least, the team at SakéOne’s kura in Forest Grove, Oregon. Incorporating cocktail ingredients as original as Monin Jasmine Syrup (in Brennan’s Pear Flower cocktail) to maple syrup, coarse crystal date sugar and cayenne pepper (in Melngailis’ Master Cleanse-Tini), the cocktails are as complex and thoughtful as their names. “Because SakeOne is an intersection of Japanese tradition with American execution, I chose as names for these drinks a few titles from one of my favorite directors, Japanese auteur Akira Kurosawa. Besides creating samurai and cowboy films as we know them, Kurosawa was interested in Western subjects and tropes,” says MacKay, “These films’ titles became the names of the cocktails… Celebrating that common communion between the Japanese and Western palates.” On Tuesday, February 28th, join SakéOne and special guest Lucy Brennan (owner of Mint/820 in Portland) on their BrandLive channel http://live.sakeone.com/outside-the-shaker as they discuss all things saké including infusing cocktails with premium saké. Guests will be invited to share recipes and ask Brennan questions live while watching her craft her signature saké cocktails. One of the most innovative cocktail minds, Brennan has been honored as one of Playboy Magazine Top 10 Mixologists and Food & Wine magazine’s Top Five Mixologists, to name a few of her many accolades. The booklet is free and available by e-mailing info@sakeone.com with Saké Cocktail Booklet in the subject. Trade and Media can e-mail VP of Marketing Dewey Weddington directly at dewey-weddington@sakeone.com. About SakeOne SakéOne is America's premium saké company and importer of some of Japan’s finest sake. Founded in 1992 as an importer, SakéOne has been crafting strictly junmai ginjo quality saké at its state-of-the-art kura (brewery) in Forest Grove, the heart of the Willamette Valley: Oregon’s craft beer-brewing and winemaking mecca, since the early 1990s. In 2010, SakéOne’s Momokawa “Ruby” Junmai Ginjo earned a silver medal at the prestigious all-Japanese U.S. National Saké Appraisal, no small feat for an American saké producer. Though SakéOne clearly honors tradition, their Oregonian pioneering spirit is constantly evolving and has truly come to define Oregon craft saké. For more information, please visit www.sakeone.com. For media inquiries and interviews with saké expert and SakéOne Vice President of Marketing Dewey Weddington, please contact Charles Communications Associates at press@charlescomm.com or 415|701-9463.   ###

February 24 - March 19 - April 23     Portland, OR - Hand top chefs bottles of Oregon craft saké and ask them to prepare a multi-course meal paired with each. The catch? They must avoid the stereotypical Japanese/Asian fare and challenge themselves to step outside the usual and expected. It’s called Momokawa Supper Club and a series of dinners in 2011 created mind-altering experiences in New York, Los Angeles, Sonoma and Chicago. Now it’s time to bring it home, to Portland chefs. Join Momokawa (brewed and bottled by SakéOne, Forest Grove, OR) and partner restaurants Wildwood, Andina and Saucebox for this uninhibited culinary adventure. Experience what Chefs Clark, Costello and Diestra create without restriction as they apply their talents in Northwest regional, Peruvian and fusion cuisines. Guests will get a saké education throughout each dinner as they learn about saké and what inspired the chefs to create their menus. Reservations can be made with each restaurant independently. Seating is limited. Cost: $55 per person/per restaurant + gratuity. Time: 7:00 pm Dates & Locations February 24 - Wildwood Restaurant & Bar 1221 NW 21st Ave Portland, OR 97209 (503) 248-9663 March 19 - Andina Restaurant 1314 NW Glisan St Portland, OR 97209 (503) 228-9535 April 23 - Saucebox 214 Southwest Broadway Portland, OR 97205 (503) 241-3393 About SakéOne SakéOne is America’s premium saké company and importer of some of Japan’s finest saké. Founded in 1992 as an importer, SakéOne has been crafting strictly junmai ginjo quality saké at its state-of-the-art kura (brewery) in Forest Grove, the heart of the Willamette Valley: Oregon’s craft beer-brewing and winemaking mecca, since 1998. In 2010, SakéOne’s Momokawa “Ruby” Junmai Ginjo earned a silver medal at the prestigious U.S. National Saké Appraisal 2010, no small feat for an American producer in a crowd of more than 300 Japanese entrants and a judging panel held to precise Japanese standards. Though SakéOne clearly honors tradition, their Oregonian pioneering spirit is constantly evolving and has truly come to define Oregon craft saké. For more information, please visit www.sakeone.com.  For media inquiries, please contact Kristin Namimoto at press@charlescomm.com or 415|701-9463. # # #

Forest Grove, Oregon – The steady growth of premium saké continues, yet across the U.S. thousands of restaurants continue to pour generic saké both hot and cold.  After years of working to perfect the art of brewing saké, America’s premium craft saké SakéOne announced today that they have designed a new by-the-glass pour program with intent to begin shifting restaurants to premium pours and profits. The restaurant-focused program features their core Oregon craft saké portfolio of Momokawa, as a recommended premium glass pour. Based on average wholesale pricing, a four-ounce glass pour of Momokawa Diamond costs restaurants approximately $1.44. The standard cost for a glass of saké on a menu is $6.00 per glass, which accounts for $4.56 profit per glass- while accounting for spillage, restaurants can potentially make an almost $30 profit per bottle. This profit per bottle on a premium glass pour highlights a cost utilization that is both effective and efficient. The Momokawa Glass Pour Program allows accessibility to the true expression of premium sake without the high cost of imports or lower quality of the least expensive imports. Over the next three months, the Momokawa Glass Pour Program will be available to restaurants in NY and California to test the response and begin building awareness of this cost effective premium offering. After years of being misunderstood in the West, saké has been experiencing a rebirth in the U.S. It has become increasingly common for premium saké to be featured regularly on wine lists and food pairing menus on the lists of the world’s most renowned sommeliers and beverage enthusiasts. At the SakéOne brewery in Forest Grove, OR, pioneering Sakémaster Greg Lorenz is constantly striving to improve and fine-tune the charm and nuances of his saké. Lorenz’s foundation for brewing saké is deeply rooted in Japanese tradition and technique, down to the equipment, process and ingredients. He is always mindful to manage the brewing process in a manner that gives Momokawa saké flavor profiles that are more in tune with the American palate while still retaining the rigorous standards of his teachers. Japanese, Asian and Asian fusion restaurants are not the only restaurants recently embracing premium saké. Saké’s emerging frontier has included food pairings that highlight a more expansive array of universal flavors and cuisines. In 2011 Momokawa hosted a series of dinners around the country pairing the diverse portfolio with various cuisines (modern Mexican, molecular gastronomy and California coastal cuisine to name a few) to great critical acclaim by the media.  Largely due to the diverse levels of acidity, alcohol, body and flavor, saké can truly work with spices, savory and sweet offerings. For the fullest appreciation of aroma and taste, premium saké is best served chilled about 55 degrees Fahrenheit- similar to white wine- to showcase its subtle and nuanced taste. About SakéOne SakéOne is America's premium saké company and importer of some of Japan’s finest saké. Founded in 1992 as an importer, SakéOne has been crafting strictly junmai ginjo quality saké at its state-of-the-art kura (brewery) in Forest Grove, the heart of the Willamette Valley: Oregon’s craft beer-brewing and winemaking mecca, since 1998. In 2010, SakéOne’s Momokawa “Ruby” Junmai Ginjo earned a silver medal at the prestigious U.S. National Sake Appraisal 2010, no small feat for an American producer in a crowd of more than 300 Japanese entrants and a judging panel held to precise Japanese standards. In 2011, Momokawa took center stage at the San Francisco Wine Competition, winning awards across the board including the Double Gold Menu for Momokawa Organic Junmai Ginjo. Though SakéOne clearly honors tradition, their Oregonian pioneering spirit is constantly evolving and has truly come to define Oregon craft saké. For more information, please visit www.sakeone.com. For media information and interviews, please contact Kristin Namimoto of Charles Communications Associates at press@charlescomm.com or 415|701-9463. ###

Momokawa Saké Pairing Smackdown Thursday, August 4 at 5:00 p.m. WHAT: The ultimate saké and food pairing challenge will hit maximum velocity this Thursday when two local restaurants pair Momokawa Organic Junmai Ginjo with dishes from two very diverse cuisines- Modern Japanese fusion and deeply rooted, classic Mexican cuisine. WHEN: Media arrivals begin at 5:00 p.m., with competition kicking off at 6:00 p.m. sharp WHERE: Yakuza Izakaya, 5411 NE 30th Ave., Portland, OR 97211 WHO: Chef David Gaspar de Alba of Yakuza Izakaya vs. Chef Oswaldo Bibiano of Autentica Chef David Gaspar de Alba was born in El Paso, Texas, where the heat and vibrant community gave him a solid basis for the love for spice and flavor in his life. While Chef David holds western Texas near and dear to his heart, food culture brought him to Portland. From the rich Kobe tartare, to succulent duck, all the way to delicate sashimi, Chef David has a hand in a wealth of food components at Yakuza. Inspired by the Japanese izakaya concept, Yakuza is a food-lover’s bar. Autentica was created through a combination of traditional cooking in Chef Oswaldo Bibiano's hometown of Guerrero, Mexico, and the appreciation for fine dining he developed while cooking in some of Portland's most distinguished restaurants. Autentica chooses the freshest ingredients from local farms whenever possible and the menu reflect the changing seasons but keeps its roots firmly planted in traditional Mexican cuisine. MORE: This event is open to the public. Both dishes featured in the challenge will be available at Yakuza Lounge and Autentica as the special for the remainder of the evening. This challenge was originally inspired by a tweet from Yakuza Lounge asking for a smackdown on the best pairing possible with saké. Follow developing details on Twitter with #Momokawachallenge ABOUT SAKÉONE: SakéOne is America's premium saké company and importer of some of Japan’s finest saké. Founded in 1992 as an importer, SakéOne has been crafting strictly junmai ginjo quality saké at its state-of-the-art kura (brewery) in Forest Grove, the heart of the Willamette Valley: Oregon’s craft beer-brewing and winemaking mecca, since 1998. In 2010, SakéOne’s Momokawa “Ruby” Junmai Ginjo earned a silver medal at the prestigious U.S. National Sake Appraisal 2010, no small feat for an American producer in a crowd of more than 300 Japanese entrants and a judging panel held to precise Japanese standards. Though SakéOne clearly honors tradition, their Oregonian pioneering spirit is constantly evolving and has truly come to define Oregon craft saké. For more information, please visit www.sakeone.com. MEDIA CONTACT: Kristin Namimoto at Charles Communications, 415-701-9463 or Kristin@charlescomm.com

Forest Grove, Oregon - After years of being misunderstood in the West, Japan’s proverbial celebratory drink is appearing more regularly on wine lists and food pairing menus in the restaurants of the world’s most renowned sommeliers and beverage enthusiasts. Slowly over the past decade, it has become increasingly customary to find chilled, high quality, artisan saké paired with traditional Japanese and Asian fusion cuisine- a fortunate movement from that ubiquitous, hour glass-shaped ceramic vessel filled to the brim with low quality, piping hot saké. Though the delicate flavor profiles of premium saké undoubtedly pairs well with Japan’s umami-rich cuisine, saké’s widely undiscovered frontier remains food pairings that highlight a more expansive array of universal flavors and cuisines. Saké’s ability to pair with a wide array of cuisines is hugely credited with the diverse styles of different saké. This includes the levels of acid, alcohol, body and flavor notes. Though saké’s brewing process and flavor profiles may seem foreign, it is important to remember that wine knowledge can be used as a guide since many of the same principles apply. For example, a crisp, delicate saké like SakéOne’s Momokawa Diamond pairs exceptionally well with a refreshing and lightly creamy lobster salad infused with chervil aioli and English cucumber. On the other side of the spectrum, the sumptuous, medium-bodied Momokawa Ruby Junmai Ginjo’s understated nutty tones harmonize seamlessly with a rich dish of seared foie gras sprinkled with pickled kumquats and toasted sesame seeds. Saké also pairs well with spicier, ethnic dishes that traditionally pair well with beer- for example, the creamy Momokawa Organic Nigori rounds out a flavorful dish of spicy curried beef cheeks topped with thinly sliced roasted garlic chips. Similarily, SakéOne’s Moonstone Pear pairs excellently with Moroccan spiced lamb and quince tagine. The nuances of saké that are often undetectable in wine allow it to also pair exceptionally well with dishes such as roasted asparagus, an aged black truffle-flecked pecorino, or even standard dinner-table staples such lasagna or pizza. Another component key to saké and food pairings is the acidity level. Saké with high acidity is able to pierce through oily foods with heavier flavors like a Brazillian-style, baked halibut with a touch of chili or classic buttermilk fried oysters. Lower acidity saké on the other hand, pairs beautifully with lighter fare and bright flavors such as a fresh sea bass crudo with Hawaiian rock salt on a bed of arugula. For ultimate appreciation of aroma and taste, premium saké is best served chilled about 55 degrees, similar to white wine, to showcase its subtle, nuanced taste. Opening up the doors to an exciting new realm of pairings, saké’s delicately balanced layers of flavors and aromas allow it to support a wide array of dishes. However, the world of saké may be a bit disconcerting to the American wine lover. Like wine, saké too has nuances, nomenclature and etiquette that can seem daunting upon first sip, with even the Japanese characters on most labels that can be totally foreign to many. An excellent resource for those interested in saké is the Saké 101 on SakéOne’s web site: http://www.sakeone.com/Trade-Info . Other excellent resources include New York City’s Sakaya saké shop web site http://sakayanyc.com/ and San Francisco-based saké shop True Saké http://www.truesake.com/. America’s premium Oregon craft saké company, Saké One, has been a pioneer in this movement since opening their doors in 1998. Sakémaster Greg Lorenz, who is gaining popularity in the premium beverage world as the only American sakémaster to date, has had plenty of guidance from SakéOne’s Japanese partners along the way. Everything at the Forest Grove, Oregon-based kura (Japanese for brewery) is handled with precision and care- from water management and rice milling, to how the rice is washed and soaked, how the koji (special mold spores that break down the rice starch into sugars) are managed, and the detailed brewing process, all the way to the five person-tasting panel that decides the final product. The location was carefully chosen primarily for the quality of the water in the coastal ranges just outside of Portland, OR.  The team at SakéOne are constantly fine-tuning their process, customizing their Oregon water microfiltration system, or perfecting their rice milling and steaming techniques. The pride of the kura is its traditional cedar koji room, where Lorenz and his team rest steam Northern California-grown rice in small batches and hand-turn it for the best results, true to Japanese tradition. With a set of four premium saké produced and bottled under its newly Jeffrey Caldewey-designed Momokawa label, the company was determined to develop new products that would help fill the growing demand for premium saké. Defining a niche for fruit-flavor-infused saké, SakéOne launched the Moonstone brand, becoming the first company to bottle a new category of natural flavored saké. Taking the evolution of saké a step further, SakéOne’s Momokawa Organic Junmai Ginjo is now the only saké in the country to be offered on tap at Pure Food and Wine, New York City’s premier raw vegan restaurant in Gramercy Park. As the gourmet food and beverage movement continues to spread across the U.S., many companies are moving towards artisan crafted, premium products and SakéOne is no exception. Though they undoubtedly honor tradition, Oregon’s pioneering spirit infuses the air that the saké makers breathe and the pristine water with which they brew. With this spirit synonymous with the American dream, SakéOne has evolved in the last few years truly defining Oregon craft sake and revolutionizing the way saké is perceived About SakeOne SakéOne is America's premium saké company and importer of some of Japan’s finest sake. Founded in 1992 as an importer, SakéOne has been crafting strictly junmai ginjo quality saké at its state-of-the-art kura (brewery) in Forest Grove, the heart of the Willamette Valley: Oregon’s craft beer-brewing and winemaking mecca, since the early 1990s. In 2010, SakéOne’s Momokawa “Ruby” Junmai Ginjo earned a silver medal at the prestigious all-Japanese U.S. National Saké Appraisal, no small feat for an American saké producer. Though SakéOne clearly honors tradition, their Oregonian pioneering spirit is constantly evolving and has truly come to define Oregon craft saké. For more information, please visit www.sakeone.com.  For media inquiries, please contact press@charlescomm.com or 415|701-9463. For media information and interviews with saké expert and SakéOne Vice President of Marketing Dewey Weddington, please contact Kristin Namimoto of Charles Communications Associates at press@charlescomm.com or 415|701-9463.

Forest Grove, Oregon- America’s premium saké company, SakéOne announced today the re-launch of their core Oregon craft saké brand, Momokawa. The leading producer of junmai ginjo (premium) grade saké in the U.S., Momokawa has announced a stunning new label design by renowned label and packaging designer Jeffrey Caldewey. Though Momokawa saké is deeply rooted in tradition and technique, the saké producer is celebrated and perhaps best known for pioneering the revolution of saké in the U.S. The new label design coincides with several subtle changes in the brewing process that have ultimately resulted in enhanced flavor and body. Commissioned to completely re-design Momokawa’s new label, Caldewey said, “the most prominent element of all saké labels is calligraphy. It can be said that kanji calligraphy has its roots in abstract symbols that represent concrete ideas. What I was seeking was abstract symbols that represent emotions. While bound by tradition, there is an avant-garde, abstract form of calligraphy called zeneisho, which reminded me a bit of the ‘action’ painting of abstract expressionist painter Jackson Pollock.” The backdrop to the design is a unique medium that has the texture of traditional artist linen combined with an iridescence that calls to mind highly polished, premium quality rice. The design is the result of Caldewey splashing about with indigo ink that seems to leap from the original Momokawa cobalt blue bottle- truly a visual example of East blending with West. In terms of taste, Sakémaster Greg Lorenz, who is gaining popularity in the premium beverage world as the only American sakémaster to date, has been quietly fine tuning the delicacy and nuances of his saké over the last two years to yield even more charming and alluring results. Lorenz’s foundation for brewing saké is deeply rooted in Japanese tradition and technique, down to the equipment, process and ingredients. However with changes in the brewing process that are as understated as classical elements of Japanese culture, Lorenz manages his koji and yeast in a manner that gives Momokawa saké flavor profiles that he feels are more appealing to American consumers yet retain the standards of his teachers. Last year, Momokawa’s “Ruby” Junmai Ginjo saké earned a silver medal at the prestigious all-Japanese U.S. National Saké Appraisal 2010, no small feat for an American saké producer. Though Momokawa undoubtedly honors tradition, Oregon’s pioneer spirit infuses the air that the saké makers breathe and the pristine water they brew with. With this spirit synonymous with the American dream, Momokawa has evolved in the last few years revolutionizing saké and truly defining Oregon craft saké. About SakéOne SakéOne is America's premium saké company and importer of some of Japan’s finest saké. Founded in 1992 as an importer, SakéOne has been crafting strictly junmai ginjo quality saké at its state-of-the-art kura (brewery) in Forest Grove, the heart of the Willamette Valley: Oregon’s craft beer-brewing and winemaking mecca, since 1998. In 2010, SakéOne’s Momokawa “Ruby” Junmai Ginjo earned a silver medal at the prestigious U.S. National Sake Appraisal 2010, no small feat for an American producer in a crowd of more than 300 Japanese entrants and a judging panel held to precise Japanese standards. Though SakéOne clearly honors tradition, their Oregonian pioneering spirit is constantly evolving and has truly come to define Oregon craft saké. For more information, please visit www.sakeone.com.  For media inquiries, please contact press@charlescomm.com or 415|701-9463.

Forest Grove, Oregon- America’s premium saké company, SakéOne will hold its annual kura blessing, this Saturday, March 26th. The symbolic spring ceremony with ancient Shinto roots is designed to cleanse the brewery for the year to come. This year, the ceremony will serve as a fundraiser for Mercy Corps’ efforts in Japan for victims of the catastrophic earthquake and tsunami that hit Japan’s Northern shores on March 11. “After the tragic events that took place in Japan last month, we thought really long and hard about the best way possible we could contribute to relief efforts already working on the ground in Japan” said SakéOne Vice President of Marketing Dewey Weddington, “The annual kura blessing which we have celebrated for thirteen years, will be the first of several of our endeavors to bring our community together through compassion and cultural understanding to support the earthquake and tsunami victims in Japan. It is crucial for us to support our friends and colleagues in Japan during this very tragic time.” Admission to the kura blessing is free and will be open to the public. There will be a table with Mercy Corps information and a Mercy Corps representative will be on site to answer questions on their efforts in Japan. Guests can donate via cash, check or credit card and donations will go directly into the non-profit organization’s system. Additionally, the tasting room will donate 10% of sales over the weekend and will set up a “Fill the Sakétini Jar” in to encourage donations. Donors of $3 or more get a sakétini in appreciation for their support. The event is the first in a string of several humanitarian efforts the brewery is planning.  For more information on contributing to relief efforts through SakéOne, please visit the Mercy Corps’ SakeOne community for Japan web site. In addition to contributing to relief efforts, the community event has always served to raise awareness of Japanese culture in the local community. The Shinto ceremony will be presided over by the Reverend Koichi Barrish of the Tsubaki Grand Shrine of Granite Falls, Washington. Barrish will perform the traditional ceremony in both Japanese and English, tossing rice and splashing saké in the brewery’s corners to cleanse it of lingering evil spirits, in hopes that the offering of saké will allow them to leave happily. Following the ceremony, guests can enjoy sake, classic izakaya-style snacks from Miho Izakaya of north Portland and a thunderous taiko performance by Takohachi, a local Japanese drumming and dance group. The event will be held at SakéOne’s brewery at 820 Elm Street in Forest Grove, Oregon. For more information please contact 1-800-550- SAKE. To view video of 2010 kura blessing video, please click here. About SakeOne SakéOne is an importer of Japan’s finest sakés and is America's premium saké company. Founded in 1992, SakéOne has been crafting strictly junmai ginjo quality saké at its state-of-the-art kura (brewery) in the heart of the Willamette Valley: Oregon’s craft beer-brewing, spirits and winemaking mecca. In 2010, SakéOne’s Momokawa “Ruby” Junmai Ginjo earned a silver medal at the prestigious all-Japanese U.S. National Saké Appraisal, no small feat for an American saké producer. Though SakéOne undoubtedly honors tradition, their Oregonian pioneering spirit is constantly evolving and has truly defined Oregon craft saké.  Insert SakeOne website link here. For media information and interviews, please contact Charles Communications Associates at press@charlescomm.com or 415|701-9463.

Oregon based SakéOne Urges the Beverage Industry to Rally for Japan Relief Forest Grove, Oregon– As the restaurant and beverage community among many other groups rally to support relief efforts in Japan, Oregon craft saké brewer and importer SakéOne  has undertaken several initiatives to help with relief efforts. SakéOne is calling upon the wine industry to be of support. Wineries in particular have a strong affinity with Japan on many levels particularly given that both brewers and wineries are reliant on nature for their existence and sustenance.  In addition, many wineries have enjoyed a strong trade relationship with Japan over the years, and given the already charitable nature of the industry, here is an urgent cause to rally around. One particular direct channel that many can support immediately is Mercy Corps http://www.mercycorps.org/ which exists to alleviate suffering, poverty and oppression by helping people build secure, productive and just communities around the globe.   They have created an alliance with Peace Winds in Japan http://www.peace-winds.org/en/ which has offered critical support for people in need since 1996 and has teams working on the ground now.   Mercy Corps and SakéOne have had a sustained partnership over time, and therefore companies and individuals can be of immediate support by going to www.mercycorps.org/fundraising/sakeonecommunityfor japan.com.  SakéOne President Steve Vuylsteke states, “ I am asking the wine community in the United States to join me and SakéOne in assisting the relief effort by contributing what you can to Mercy Corps- our friends and their community in Japan need our help more than ever now,” he said,  “On top of the devastating daily findings, the cultivation of rice for eating and brewing has been compromised in many areas and many sake breweries have been severely damaged or lost.   Imagine if a tragedy of this magnitude hit the area and communities of our wineries, we would want our community and others to be of support.” An additional fundraising opportunity for Portland area residents will occur on Saturday, March 26th at the traditional spring kura blessing, a Shinto ceremony, presided over by the Reverend Koichi Barrish of the Tsubaki Grand Shrine of Granite Falls, Washington.   An important ceremony celebrated in the spring, this annual event will feature a Mercy Corps representative this year who will be taking donations on site.  The event will be at SakéOne’s brewery at 820 Elm Street in Forest Grove, Oregon. For more information please contact 1-800-550- SAKE. In addition, SakéOne’s tasting room in Forest Grove will donate 10% of the sales this upcoming weekend to Mercy Corps with a “Fill the Sakétini Jar” whereby donors of $3 or more get a complimentary sakétini for their generosity.   In the Portland area, SakéOne’s home market, the company will be donating product to three local fundraisers as well as provide product, staffing and marketing support to an upcoming event entitled “KANPAI! - Empty Your Glass for Japan” on May 1st. The event is being organized by local saké by local sake enthusiasts and professionals in coordination with Mercy Corps.   The events will feature music, food, saké and a silent auction. For more information about “KANPAI! - Empty Your Glass for Japan,” please visit http://www.mercycorps.org/fundraising/kanpai On April 21st in New York City, SakéOne together with Ambassador Wine & Spirits will hold a fundraiser tasting with Greg Lorenz, Sakémaster at SakéOne wherein he’ll speak about the education he received to craft Oregon saké from Yoshinogawa and Momokowa Brewing Japan both of whom trained him extensively at the kura in Forest Grove.  Ambassador is donating 10% of sales to relief efforts and more details will be forthcoming.  In the meantime, for more information on the Portland and New York fundraisers, please contact Dewey Weddington at dewey-weddington@sakeone.com or 1-503-357-7056 x 242 or cell 503-310-1988. SakéOne is an importer of Japan’s finest sakés and is America's premium saké company. Founded in 1992, SakéOne has been crafting strictly junmai ginjo quality saké at its state-of-the-art kura (brewery) in the heart of the Willamette Valley: Oregon’s craft beer-brewing, spirits and winemaking mecca. In 2010, SakéOne’s Momokawa “Ruby” Junmai Ginjo earned a silver medal at the prestigious all-Japanese U.S. National Saké Appraisal, no small feat for an American saké producer. Though SakéOne undoubtedly honors tradition, their Oregonian pioneering spirit is constantly evolving and has truly defined Oregon craft saké. For media information and interviews, please contact Charles Communications Associates at press@charlescomm.com or 415|701-9463.

SakéOne once again teams up with Asian Synth-Pop band The Slants in support of their Spring 2011 “How the Wicked Live” tour January 31, 2011, Portland, OR – SakéOne will continue to back the band that exemplifies the qualities of G, their bad boy of sakés.  Through five national tours, the Portland-based band The Slants have pushed boundaries with their “Chinatown Dancerock” and adventurous lifestyle.  Getting thrown out of one Portland venue for excessive fire-breathing was not enough to scare away the Vice President of Marketing for Oregon-based SakéOne, Dewey Weddington.  On the contrary, Weddington invited the edgy rock group to perform at the Forest Grove, Oregon Kura (brewery) two years ago and has been happy to align his modern, Oregon craft Genshu Saké  “G” with this high energy group ever since. In fact, the Slants’ ability to consistently challenge perceived notions about Asian-American rock fits in perfectly with the appeal of SakéOne’s unadulterated, undiluted style of Saké, known as G.  Like the Slants’ “How to Live Wicked” tour that begins in Boise, Idaho on April 10th and ends in Nashville, Tennessee on April 23rd, G Saké traverses the zone between East and West, pairing the subtle flavors associated with traditional brewing with the big fruity and spicy flavors that suit the American palate. To achieve this balance between East and West, Brewer Greg Lorenz uses different yeasts and aging times to create a Junmai Ginsho Genshu (a blend containing nothing but undiluted, pure, premium sake).  Unlike the lighter, traditional styles of saké most popular in Japan, the lack of dilution in this Genshu style saké leads to a bolder, deeper flavor profile that Americans can enjoy with hearty mushrooms, salmon, and a variety of shellfish and cheeses.  Like the original music of the Slants, G Saké is a modern twist on an old classic. And that twist is uniquely American.  Young tastemakers will be pleased to find that the heartiness of G Saké also cuts through the fat of Western staple foods such as hamburgers and fries.  Given typical touring fare, concert goers won’t be surprised to find G Saké in every hotel room along the tour route, in the hands of their favorite rockers.  Drummer Tyler Chen admits he will be drinking G Saké straight out of the bottle most nights.  Bassist Simon Tam says “there’s nothing more perfect to come home to after a long tour than a cold glass of G Saké.”  The release of a new acoustic album at the end of the tour promises to make their homecoming quite the celebration. G Saké celebrates the “How the Wicked Live” tour in mid-March by adorning G Saké bottles with unique neck labels that contain a code for a free Slants mp3 download of The Slants track “Heartbeat as Heaven” and a link to the “How the Wicked Live” music video.  The Slants continue to show their love for G Saké by incorporating the beverage into video webisodes and vehicle decorations among other creative outlets. More about SakéOne: Since October of 1998, SakéOne has been the world’s only American Kura (brewery).  With strong ties to tradition and its Japanese roots, SakéOne is the leading producer of "Ginjo" (premium) grade Saké in the U.S. With a set of four premium Sakés produced and bottled under its own Momokawa label, the company set out to develop new products that would help fill the growing demand for premium Saké. Defining a niche for fruit-flavor-infused Saké, SakéOne also launched the Moonstone brand, becoming the first company to bottle a new category of flavored Saké . SakéOne began bottling G Saké in 2005 in response to a lack of sakés on the market that catered to American taste sensibilities. For more information on SakéOne and G Saké or to interview Dewey Weddington, Vice President of Marketing, please contact Grace Woods at Charles Communications Associates at (415) 701-9463 or press@charlescomm.com.  For information on The Slants, please contact Alex Steininger at (503) 5571-9661 or alex@inmusicwetrust.com.