Sake, Japan`s famous rice wine, is as steeped in history as Sumo or the Samurai, dating back to the third century. Hakutsuru, founded in 1743, is one of the oldest Sake producers in Japan. “Hakutsuru” means white crane, a graceful bird, which symbolically represents Hakutsuru Sake’s long history of quality and excellent taste. Hakutsuru is “jammaishu”, a pure rice sake, with no added alcohol or sugar.

More information: > Hakutsuru Booklet

Hakutsuru, since the inauguration of the company, has come to establish its present Sake-brewing techniques by maintaining the tradition of Sake making while at the same time collecting information on the latest developments in new techniques. By moving forward, Hakutsuru has continued to always maintain the "heart and techniques" of their traditional Sake making.

To brew high quality Sake, it is necessary for the environmental conditions to be arranged so that the temperature is low and few germs exist. To do this long ago, Sake was made only in the winter. At present, a number of brewers make Sake only in the winter, but at Hakutsuru, Sake is made throughout the year at a four-season Sake-making facility.

Hakutsuru Sake is made in Kobe, in the heart of the Nada area.