Founded in 1743 in the Nada district of Kobe, Hakutsuru is the #1 selling sake brand in Japan. Elegant, thoughtful and delicious sake defines Hakutsuru, but tireless innovation places it in a class of its own. Whether it’s understanding water sources at the molecular level, building a facility to create one-of-a-kind yeast, or developing its own sake-specific rice, Hakutsuru Nishiki, it’s the deep dive into research and development that explains Hakutsuru’s ascension to the top of a centuries-old craft.

Japan’s Premier Brand

Fine Imports Hakutsuru


Kobe, Japan

Kobe, particularly its Nada District, is famous for being the hub of sake brewing. About 10% of all sake 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 sake breweries stands Hakutsuru, the largest sake 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 sake, from Futsu to delicate and exclusive Junmai Daiginjo.



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 sake 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 sake-specific rice: Hakutsuru Nishiki, Hakutsuru has always strived to be at the forefront of sake brewing.


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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