Introduction of Hakutsuru Sake Brewery
Brewing Hakutsuru Sake
Through the production and sale of sake, Hakutsuru Sake Brewing Co., Ltd. has since its founding supported the food life and social culture of people everywhere.
"To friendship for all time"
This slogan expresses the spirit that Hakutsuru embodies in our approach to making good sake from generation to generation. It is meant to express our constant devotion to the craft and to the promotion of sake in culinary culture.
We have seen major advances in brewing technology in recent years that have vastly improved the quality of sake and made it possible to supply sake with consistent quality all year round. At the same time, people's lifestyles have become much more diverse, mirroring the significant changes that have taken place in society.
Hakutsuru has felt these shifts over time and has remained steadfast in our pursuit of the excellent taste and quality that our customers demand. We actively incorporate technological advances to further improve quality and build upon the trustworthiness of the brand.
We will continue to develop products that meet the needs of consumers and promote a collaborative sales approach, both efforts that aim to support culinary culture and good living on into the future.
History and background
Branding around 1878
Hakutsuru has been making sake for over 275 years, making pioneering improvements along the way as well as overcoming moments of national adversity. Starting in 1743 with a timber merchant named Mr. Jihei Kano, Hakutsuru has seen low points such as buildings being destroyed during earthquakes and WWII, to high points such as exhibiting at the World’s Fair in Paris and opening new branches in the United States and the United Kingdom.
Hakutsuru’s essential ingredients
Rich Hakutsuru Sake
Nada, Kobe, has been our home since 1743 when our founder Mr. Jihei Kano began making sake.
The location is exceptionally well suited for making Japan’s finest sake because of the confluence of four geographic elements: locally grown sake rice, a first-rate natural spring water, cold winds from the
Rokkō mountains and a Toji brewing culture more than a thousand years strong.
There is no sake production technology that can take precedence over the base ingredients – great rice. We use the traditional “Yamada Nishiki” strain –the ‘king of sake rice’ in many of our sake such as the Sho-Une.
This century we set about creating our own even more exceptional rice by cross breeding Yamada with Tankan-Wataribune. It took eight years to create Hakutsuru Nishiki rice, which gained official registration from Japan’s Ministry of Agriculture, Forestry and Fisheries in 2007.
We put our body and soul into creating this rice, and when made into sake it has a flavour with a hint of sweetness and a delicate fullness.
Hakutsuru’s own rice
Our best Sake contain Nada spring water, considered to be the finest water for making sake. This heavenly natural wonder comes from rains that percolate from the Rokkō mountains.
Nada spring water
A cold climate is needed to efficiently cool the hot steamed rice during sake production. Hakutsuru benefits from a natural cool breeze that blows down from the towering Rokkō Mountains towards the sea. Nada sake breweries are traditionally oriented so that wind enters the fermentation room directly from the north.
Hakutsuru branding now
Hakutsuru has become one of Japan’s top sake producers and is now proud to be a leading sake exporter, exporting an exceptional product range to 55 countries and regions.
With pride in our history that spans more than 275 years, we continue to refine our production to deliver drinks that are loved by people around the world.