Daikoku Masamune
Named for the God Daikokuten; Crafted for Every Dish
The defining feature of Daikoku Masamune saké is its exclusive use of the historically iconic Miyamizu water from Nada. Staying true to this tradition, this brewery also sources all rice from the local Hyogo region, creating a unique balance of aroma and umami found only in Daikoku’s saké.
Our Story
Daikoku Masamune has long had a devoted following in Kobe, Japan, and its brewery is renowned for drawing from one of the region’s most celebrated water sources. In 1990, the Kobe earthquake destroyed nearly the entire facility, but among the brand’s loyal supporters were the leaders of Hakutsuru Brewery, who graciously offered the use of their Hyogo facility. Grateful yet committed to preserving their identity, Daikoku Masamune accepted the offer and took extraordinary measures to stay true to their roots—transporting their original water by tanker from the former brewery site.
