Hakutsuru

Founded in 1743, Hakutsuru is one of the oldest saké producers in Japan and is located in the Nada district of Kobe, a leading saké production area known throughout Japan.

Japan's #1 Selling Brand

Discover Hakutsuru

Tanrei

Smooth and semi-dry

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Toji Kan

Mellow, aromatic, very smooth and slightly dry with a medium body

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Sayuri Nigori Sakè

Slightly sweet, smooth and full-bodied

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Nishiki Daiginjo

Refreshing floral notes of jasmine and orange blossom with a hint of vanilla sweetness in the extra long finish

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Excellent Junmai

Rich mouthfeel with mellow flavors of chocolate when chilled and roasted chestnut when warmed

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Plum Wine

A pleasing fruity plum aroma characterizes this semi-sweet wine with slightly tart, bright and tangy notes

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Daiginjo Sho Une

This velvety smooth saké has fruity aromas and can be enjoyed chilled or at room temperature

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Awayuki

Tempting flavors of tropical fruits, banana cream, hazelnut, vanilla and honeycomb with floral, fruity and mellow rice aromas

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Draft

Aromas of sweet rice, nuts and barely-ripe pear, with green melon, young coconut and light cream on the palate

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Superior Junmai Ginjo

Flowery fragrant saké with silky, well-balanced smoothness

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Organic Junmai

Light, exhilarating and crisp with hints of citrus and earth

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Location

Kobe, Japan

Kobe, particularly its Nada District, is famous for being the hub of saké brewing. About 10% of all saké production in Japan is brewed in Nada because of its water sources, ideal climate cycles, and proximity to large ports in Kobe and Osaka. Among these various saké breweries stands Hakutsuru, the largest saké producer in Japan.

Hakutsuru benefits from excellent water sources including pristine spring water from Mt. Rokko, and the famous Miyamizu located in Nishinomiya. This, in addition to advanced brewing technologies, allows Hakutsuru to make a wide variety of excellent saké, from Futsu to delicate and exclusive Junmai Daiginjo.

 
Hakutsuru

History

Hakutsuru was founded in 1743 by Jihei Kano. Originally sold locally for decades, the Hakutsuru brand slowly built recognition and prestige throughout the years and found its spotlight on the world stage by being exhibited at the 1900 Paris World Fair. Since the 1900’s, Hakutsuru has continually expanded, from a single brewing facility to three (with one solely dedicated to hand crafted Daiginjo and exclusive limited releases). It is currently the world’s largest saké producer.

One of Hakutsuru’s defining characteristics is its tireless pursuit of innovation. From diving deep into research of its water sources, building its own research facility for proprietary yeast, to developing its own unique saké-specific rice: Hakutsuru Nishiki, Hakutsuru has always strived to be at the forefront of saké brewing.

 
Toji

Mitsuhiro Kosa

Mr. Mitsuhiro Kosa has been with Hakutsuru since 1982. After 30 years with the company, in 2012, he became the Toji of Hakutsuru’s second Brewing facility, which produces the majority of Hakutsuru’s best selling products. In 2015, he was recognized as a member of the prestigious Tamba Toji Group, which only selects the most skilled brewmasters in the region

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