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Meet Greg Lorenz, SakéOne

Greg Lorenz’s passion is in growing things. But it’s not fruits and vegetables he enjoys; he grows organisms that are best viewed from the lens of a microscope.

An Arizona native, Greg studied microbiology and grew blue-green algae before becoming “America’s Sakémaster.”

“I’m a lab geek and come at it from the life-form perspective,” says Greg Lorenz. When it comes to making world-class saké, that knowledge comes in handy.

For more than a decade, Greg has been the master behind SakéOne’s premium saké, learning and continually cultivating his saké-making skills, from polishing to press- ing. Plus, he still gets to grow organisms: mold and yeast, two essential ingredients of saké.