Tonight's hosts include Jesse Pugach, Advanced Saké Professional & Saké Specialist at Southern Wines & Spirits, and Liza Kaplansky of Laura Chenel/Marin French Cheese Company in Northern California. Our talented panel will be guiding us through the following saké & cheese pairings, please taste in the following order:

• Momokawa Organic Junmai Ginjo (SRP $14/750ml) with Marin French Petite Breakfast Brie
• Momokawa Organic Nigori (SRP $14/750ml) with Laura Chenel's Chévre
• Kasumi Tsuru Kimoto Extra Dry (SRP $27.00/720ml) with Laura Chenel's Ash-rinded Buchette
• Yoshinogawa Winter Warrior Junmai Ginjo (SRP $27.00/750ml) with Rogue River Blue Cheese

More and more foodies are becoming aware of the synergy of cheese and saké, particularly when you consider the element of complementary tastes in pairing. We love contrasts in food & beverage pairing, most assuredly, but we also subscribe to simple and natural pairings. Tonight's tasting should be a great adventure for the palate.

Saké and cheese both contain lactic and amino acids. For cheeses, the lactic acid contributes to aromas and flavors and also acts as an antimicrobial barrier. In the case of saké, lactic acid often imparts a creamy, buttery taste and aromas. Amino acids, found both in saké and cheese, are specifically glutamates, which when present in food or beverage, provide a richness and savory quality---aka umami.

SakéOne is one of a handful of saké breweries in America and was the first fully built out kura from rice to bottle in the United States. It has promoted quality saké in America for over two decades, both as an importer and as a domestic craft brewer, focusing on quality, heritage and innovation. SakéOne imports a boutique portfolio of Japanese regional sakés including the brands Hakutsuru, Murai Family, Yoshinogawa, Kasumi Tsuru, KIBO and SakéMoto, a premium Japanese saké developed specifically for the American market. SakéOne also produces award-winning saké for the Momokawa, G Saké, and the fruit-infused Moonstone brands at SakéOne's own kura in Forest Grove, Oregon. SakéOne is focused on expanding the enjoyment of premium saké in the United States. For further press information please contact Kimberly Charles at Charles Communications Associates at press@charlescomm.com.

Saké's presence in the American market is rapidly increasing; in the past ten years, saké has seen a 100% increase in the US Beverage alcohol market. However, most premium saké is still imported from Japan. We invite you to read the latest trade news here .

Momokawa Organic Junmai Ginjo

Momokawa Organic Junmai Ginjo
[+] VIEW LARGER IMAGE

Momokawa Organic Junmai Ginjo


Profile: Lush layers of clean, tropical fruit flavors create an easy saké that is perfect with a wide range of foods from salmon and tuna to hearty cheeses and hamburgers.
Enjoyment: Chill and serve in your favorite glass while nibbling fresh organic fruits and veggies on a bright sunny day.
 
SRP: $14.00/750ml
Style: Junmai Ginjo
Rice: Calrose           
Polish: 60%           
Yeast: 1801
Alc: 14.5%              
SMV: -2                
Total Acidity: 1.7
Sulfites: 0                
Gluten: 0                
Serve: Chilled, about 48 degrees F


Cheese Pairing
Marin French Petite Breakfast Brie $5.99 (4oz)*
 
*Cheese prices are estimates based on the most common packaging sizes.
Momokawa Organic Junmai Ginjo

Momokawa Organic Junmai Ginjo

Momokawa Organic Nigori

Momokawa Organic Nigori
[+] VIEW LARGER IMAGE

Momokawa Organic Nigori


Profile: Silky layers of flavors including custard, ginger, anise, coconut, pear and honey.
Enjoyment: Chill and serve with spicy foods, chocolate and rich barbecue or simply on its own as an organically decadent treat.
 
SRP: $14.00/ 750ml
Style: Junmai Ginjo Nigori
Rice: Calrose          
Polish: 60%          
Yeast: 1801
Alc: 16%                
SMV: -12                
Total Acidity: 1.7
Sulfites: 0               
Gluten: 0               
Serve: Chilled, about 48 degrees F


Cheese Pairing
Laura Chenel’s Chévre $4.99 (5oz)*
 
*Cheese prices are estimates based on the most common packaging sizes.
Momokawa Organic Nigori

Momokawa Organic Nigori

Kasumi Tsuru Kimoto Extra Dry

Kasumi Tsuru Kimoto Extra Dry
[+] VIEW LARGER IMAGE

Kasumi Tsuru Kimoto Extra Dry


Profile: A sophisticated savory taste with notes of roasted nuts, shiitake mushrooms, and dried fruit. This rich tasting saké has a refreshing crisp finish that allows it to pair perfectly with a wide range of dishes.
Enjoyment: Chilled, warm, or hot.
 
SRP: $27.00/ 720ml
Style: Kimoto
Rice: Gohyakumangoku           
Polish: 65%
Acidity: 1.6
SMV: +5
Alc: 16%
Gluten: 0                                 
 Sulfites: 0                
Serve: Can be enjoyed cold, warm, or hot.
 
Cheese Pairing
Laura Chenel’s Ash-rinded Buchette $7.99 (4.5oz)*
 
*Cheese prices are estimates based on the most common packaging sizes. 
Kasumi Tsuru Kimoto Extra Dry

Kasumi Tsuru Kimoto Extra Dry

Yoshinogawa Winter Warrior Junmai Ginjo

Yoshinogawa Winter Warrior Junmai Ginjo
[+] VIEW LARGER IMAGE

Yoshinogawa Winter Warrior Junmai Ginjo


Description: Not your standard Niigata saké, wonderfully easy sipping, this big saké offers lush fruit aromas and deeply complex tropical/floral tones all coming together for rich and delightfully food friendly saké. Enjoy in a classic o-chokko, wine glass or rocks glass.

SRP: $27.00/ 750ml 
Style: Junmai Ginjo 
Rice: Gohyakumangoku            
Polish: 60%
Yeast: No. 18 
Acidity: 1.3
SMV: -1
Alc: 14% 
Gluten: 0                                  
Sulfites: 0                 
Serve: Chilled
 
Cheese Pairing
Rogue Oregon Blue $14.99 (7oz)* 

*Cheese prices are estimates based on the most common packaging sizes.  
Yoshinogawa Winter Warrior Junmai Ginjo

Yoshinogawa Winter Warrior Junmai Ginjo

Tasting quality saké

Tasting quality saké
[+] VIEW LARGER IMAGE

Tasting quality saké

SakéOne created this infographic to help better understand the nuances in aroma and flavor profiles in saké. Click HERE to view a larger image.  
Tasting quality saké

Tasting quality saké

SakéOne & Team

SakéOne & Team
[+] VIEW LARGER IMAGE

SakéOne & Team


Steve Vuylsteke, President & CEO


Steve Vuylsteke’s roots in Oregon’s craft beverage industry run deep. A native Oregonian, his family founded Oak Knoll Winery—one of Oregon’s pioneer wineries—in 1970. He now serves as the President and CEO of SakéOne in Forest Grove, Oregon.
 
Since the 1980’s, Vuylsteke has worked tirelessly to promote Oregon craft beverages and Oregon’s beautiful wine country. Vuylsteke has served as general manager and sales manager of Erath Vineyards, one of Oregon’s premier wineries, as board president of the Washington County Visitors Association, the Washington County Winery Association, the International Pinot Noir Celebration and Oregon Pinot Camp. He has also served on the Willamette Valley Wineries Association, the Oregon Wine Marketing Coalition and the Salud Oregon Pinot Noir Auction. Prior to taking over as president and CEO of SakéOne, Vuylsteke successfully transitioned his family’s winery from a fruit and berry wine maker to a Pinot Noir and Pinot Gris producer. 


Jesse Pugach, Sake Specialist Southern Wines & Spirits

Jesse began his saké career in 2004 at the saké mecca Ozumo Restaurant in San Francisco, overseeing beverage operations.  After a stint as Brand Manager for Wasabé Beverages, he took over as Saké Specialist for Southern Wine & Spirits in 2011.  His passion is to demystify saké and widen its appeal American consumers. As Sake Specialist for SWS, the leading wine & spirits wholesaler in the US, Jesse is responsible for managing the extensive sake portfolio, as well as conducting sake training seminars for restaurants, retail chains and consumers.  His unique approach to sake education aims to excite new sake drinkers and empower those that sell sake to the public with the tools to widen sake’s appeal.  Jesse is one of roughly 100 people in the world to have achieved ASP certification from the Sake Education Council. 

SakéOne & Team

SakéOne & Team

Momokawa Organic
Momokawa Organic Junmai Ginjo
Momokawa Nigori
Momokawa Organic Nigori
Kasumi Tsuru
Kasumi Tsuru Kimoto Extra Dry
Winter Warrior
Yoshinogawa Winter Warrior Junmai Ginjo
Saké Wheel
Tasting quality saké
SakéOne
SakéOne & Team

Momokawa Organic Junmai Ginjo

Momokawa Organic Junmai Ginjo
[+] VIEW LARGER IMAGE

Momokawa Organic Junmai Ginjo


Profile: Lush layers of clean, tropical fruit flavors create an easy saké that is perfect with a wide range of foods from salmon and tuna to hearty cheeses and hamburgers.
Enjoyment: Chill and serve in your favorite glass while nibbling fresh organic fruits and veggies on a bright sunny day.
 
SRP: $14.00/750ml
Style: Junmai Ginjo
Rice: Calrose           
Polish: 60%           
Yeast: 1801
Alc: 14.5%              
SMV: -2                
Total Acidity: 1.7
Sulfites: 0                
Gluten: 0                
Serve: Chilled, about 48 degrees F


Cheese Pairing
Marin French Petite Breakfast Brie $5.99 (4oz)*
 
*Cheese prices are estimates based on the most common packaging sizes.
Momokawa Organic Junmai Ginjo

Momokawa Organic Junmai Ginjo

Momokawa Organic Nigori

Momokawa Organic Nigori
[+] VIEW LARGER IMAGE

Momokawa Organic Nigori


Profile: Silky layers of flavors including custard, ginger, anise, coconut, pear and honey.
Enjoyment: Chill and serve with spicy foods, chocolate and rich barbecue or simply on its own as an organically decadent treat.
 
SRP: $14.00/ 750ml
Style: Junmai Ginjo Nigori
Rice: Calrose          
Polish: 60%          
Yeast: 1801
Alc: 16%                
SMV: -12                
Total Acidity: 1.7
Sulfites: 0               
Gluten: 0               
Serve: Chilled, about 48 degrees F


Cheese Pairing
Laura Chenel’s Chévre $4.99 (5oz)*
 
*Cheese prices are estimates based on the most common packaging sizes.
Momokawa Organic Nigori

Momokawa Organic Nigori

Kasumi Tsuru Kimoto Extra Dry

Kasumi Tsuru Kimoto Extra Dry
[+] VIEW LARGER IMAGE

Kasumi Tsuru Kimoto Extra Dry


Profile: A sophisticated savory taste with notes of roasted nuts, shiitake mushrooms, and dried fruit. This rich tasting saké has a refreshing crisp finish that allows it to pair perfectly with a wide range of dishes.
Enjoyment: Chilled, warm, or hot.
 
SRP: $27.00/ 720ml
Style: Kimoto
Rice: Gohyakumangoku           
Polish: 65%
Acidity: 1.6
SMV: +5
Alc: 16%
Gluten: 0                                 
 Sulfites: 0                
Serve: Can be enjoyed cold, warm, or hot.
 
Cheese Pairing
Laura Chenel’s Ash-rinded Buchette $7.99 (4.5oz)*
 
*Cheese prices are estimates based on the most common packaging sizes. 
Kasumi Tsuru Kimoto Extra Dry

Kasumi Tsuru Kimoto Extra Dry

Yoshinogawa Winter Warrior Junmai Ginjo

Yoshinogawa Winter Warrior Junmai Ginjo
[+] VIEW LARGER IMAGE

Yoshinogawa Winter Warrior Junmai Ginjo


Description: Not your standard Niigata saké, wonderfully easy sipping, this big saké offers lush fruit aromas and deeply complex tropical/floral tones all coming together for rich and delightfully food friendly saké. Enjoy in a classic o-chokko, wine glass or rocks glass.

SRP: $27.00/ 750ml 
Style: Junmai Ginjo 
Rice: Gohyakumangoku            
Polish: 60%
Yeast: No. 18 
Acidity: 1.3
SMV: -1
Alc: 14% 
Gluten: 0                                  
Sulfites: 0                 
Serve: Chilled
 
Cheese Pairing
Rogue Oregon Blue $14.99 (7oz)* 

*Cheese prices are estimates based on the most common packaging sizes.  
Yoshinogawa Winter Warrior Junmai Ginjo

Yoshinogawa Winter Warrior Junmai Ginjo

Tasting quality saké

Tasting quality saké
[+] VIEW LARGER IMAGE

Tasting quality saké

SakéOne created this infographic to help better understand the nuances in aroma and flavor profiles in saké. Click HERE to view a larger image.  
Tasting quality saké

Tasting quality saké

SakéOne & Team

SakéOne & Team
[+] VIEW LARGER IMAGE

SakéOne & Team


Steve Vuylsteke, President & CEO


Steve Vuylsteke’s roots in Oregon’s craft beverage industry run deep. A native Oregonian, his family founded Oak Knoll Winery—one of Oregon’s pioneer wineries—in 1970. He now serves as the President and CEO of SakéOne in Forest Grove, Oregon.
 
Since the 1980’s, Vuylsteke has worked tirelessly to promote Oregon craft beverages and Oregon’s beautiful wine country. Vuylsteke has served as general manager and sales manager of Erath Vineyards, one of Oregon’s premier wineries, as board president of the Washington County Visitors Association, the Washington County Winery Association, the International Pinot Noir Celebration and Oregon Pinot Camp. He has also served on the Willamette Valley Wineries Association, the Oregon Wine Marketing Coalition and the Salud Oregon Pinot Noir Auction. Prior to taking over as president and CEO of SakéOne, Vuylsteke successfully transitioned his family’s winery from a fruit and berry wine maker to a Pinot Noir and Pinot Gris producer. 


Jesse Pugach, Sake Specialist Southern Wines & Spirits

Jesse began his saké career in 2004 at the saké mecca Ozumo Restaurant in San Francisco, overseeing beverage operations.  After a stint as Brand Manager for Wasabé Beverages, he took over as Saké Specialist for Southern Wine & Spirits in 2011.  His passion is to demystify saké and widen its appeal American consumers. As Sake Specialist for SWS, the leading wine & spirits wholesaler in the US, Jesse is responsible for managing the extensive sake portfolio, as well as conducting sake training seminars for restaurants, retail chains and consumers.  His unique approach to sake education aims to excite new sake drinkers and empower those that sell sake to the public with the tools to widen sake’s appeal.  Jesse is one of roughly 100 people in the world to have achieved ASP certification from the Sake Education Council. 

SakéOne & Team

SakéOne & Team

SakéOne, Laura Chenel & Marin French Cheese Company

Welcome to #SakeOneLive! This evening we will explore the delectable world of saké and cheese with sakés from Oregon-based craft producer and importer, SakéOne along with cheeses from Laura Chenel & Marin French Cheese company headquartered in Northern California.

To learn more about SakéOne and its portfolio please visit: www.sakeone.com. You can also find SakéOne on Facebook or Twitter.
 
We encourage you to tag us @SakeOne or using the hashtag #SakeOneLive throughout the tasting.
 
Kanpai!
Tonight's hosts include Jesse Pugach, Advanced Saké Professional & Saké Specialist at Southern Wines & Spirits, and Liza Kaplansky of Laura Chenel/Marin French Cheese Company in Northern California. Our talented panel will be guiding us through the following saké & cheese pairings, please taste in the following order:

• Momokawa Organic Junmai Ginjo (SRP $14/750ml) with Marin French Petite Breakfast Brie
• Momokawa Organic Nigori (SRP $14/750ml) with Laura Chenel's Chévre
• Kasumi Tsuru Kimoto Extra Dry (SRP $27.00/720ml) with Laura Chenel's Ash-rinded Buchette
• Yoshinogawa Winter Warrior Junmai Ginjo (SRP $27.00/750ml) with Rogue River Blue Cheese

More and more foodies are becoming aware of the synergy of cheese and saké, particularly when you consider the element of complementary tastes in pairing. We love contrasts in food & beverage pairing, most assuredly, but we also subscribe to simple and natural pairings. Tonight's tasting should be a great adventure for the palate.

Saké and cheese both contain lactic and amino acids. For cheeses, the lactic acid contributes to aromas and flavors and also acts as an antimicrobial barrier. In the case of saké, lactic acid often imparts a creamy, buttery taste and aromas. Amino acids, found both in saké and cheese, are specifically glutamates, which when present in food or beverage, provide a richness and savory quality---aka umami.

SakéOne is one of a handful of saké breweries in America and was the first fully built out kura from rice to bottle in the United States. It has promoted quality saké in America for over two decades, both as an importer and as a domestic craft brewer, focusing on quality, heritage and innovation. SakéOne imports a boutique portfolio of Japanese regional sakés including the brands Hakutsuru, Murai Family, Yoshinogawa, Kasumi Tsuru, KIBO and SakéMoto, a premium Japanese saké developed specifically for the American market. SakéOne also produces award-winning saké for the Momokawa, G Saké, and the fruit-infused Moonstone brands at SakéOne's own kura in Forest Grove, Oregon. SakéOne is focused on expanding the enjoyment of premium saké in the United States. For further press information please contact Kimberly Charles at Charles Communications Associates at press@charlescomm.com.

Saké's presence in the American market is rapidly increasing; in the past ten years, saké has seen a 100% increase in the US Beverage alcohol market. However, most premium saké is still imported from Japan. We invite you to read the latest trade news here .


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