Our story begins in the town of Eiheiji.
Here, freshly melted snow flows down from the mountains,
and newly harvested rice dances in the wind.
Honoring and elevating these gifts
from nature is core to our sake brewing philosophy.
We study the soil,
carefully cultivating our own sake rice.
We constantly refine our brewing process
to bring out the natural flavors of the rice.
And we carry out the techniques
passed down by our predecessors,
honing them with the determination of a female toji.
Every ingredient is perfected through years of fine-tuning.
Everything we do is in pursuit of a single dream:
to bring you the finest sake, brewed with the utmost care, using ingredients from Eiheiji.
We invite you to taste the bounty of this land.
Yoshida Brewery Hakuryu is brewed in Eiheiji,
a quiet Japanese town tucked
between moutains and rivers.
Our sake is born from
what we call the Eiheiji Terroir,
a certain “sense of place”
that cannot be replicated elsewhere.
Every cup of sake is
an expression of our rice farming,
sake brewing, and unique natural climate.
This was our father's vision,
and the origin of Yoshida Brewery.
For us, everything starts here in Eiheiji,
between the mystical mountains and flowing rivers,
the morning mist drifts through the sky like a white dragon.
Our mission extends beyond this town
and we hope to share our story and passion with the world
for many years to come.
Eiheiji's soil, climate, and water
are ideal for rice cultivation and sake brewing.
Every spring, melted snow water,
charged with nutrients from the soil,
flows down from the mountains.
We see this water as a gift,
as it will become the brewing water for Hakuryu.
The region's temperature fluctuations
also make it ideal for rice cultivation.
Behind the brewery flows a river
that keeps the rice paddies moist.
In the fall, these rice paddies offer their bounty:
sake rice that captures the region's unique flavor.
At Yoshida Brewery,
we transform nature's blessings into sake.
Hakuryu starts with the soil.
As a sake brewery with farming roots,
we cultivate our own rice using techniques
we've perfected over the years.
In addition, we work with soil experts
to maximize the offerings of our soil - because high-quality
soil means high-quality rice.
To grow the best rice,
we believe it's essential to see, touch,
and care for it at every step.
This is why we only use rice harvested
within 10km of our brewery.
We grow our sake rice,
so we know our sake rice.
This intimate knowledge of our crop
enables us to produce our sake
with the optimum rice polishing ratio.
Some believe that the more polished the rice is,
the better the sake tastes.
But we've found this isn't necessarily the case.
Instead, we prefer to make our sake
with a polishing ratio
that best brings out the rice's natural flavors.
Our motto is that
“care for the ingredients shows care for the customer.”
With this approach to sake brewing,
we want to bring the taste of the Eiheiji Terroir
—our soil, land, and rice—to the world.
Yoshida Brewery Hakuryu is brewed in Eiheiji,
a quiet Japanese town tucked
between moutains and rivers.
Our sake is born from
what we call the Eiheiji Terroir,
a certain “sense of place”
that cannot be replicated elsewhere.
Every cup of sake is
an expression of our rice farming,
sake brewing, and unique natural climate.
This was our father's vision,
and the origin of Yoshida Brewery.
For us, everything starts here in Eiheiji,
between the mystical mountains and flowing rivers,
the morning mist drifts through the sky like a white dragon.
Our mission extends beyond this town
and we hope to share our story and passion with the world
for many years to come.
Eiheiji's soil, climate, and water
are ideal for rice cultivation and sake brewing.
Every spring, melted snow water,
charged with nutrients from the soil,
flows down from the mountains.
We see this water as a gift,
as it will become the brewing water for Hakuryu.
The region's temperature fluctuations
also make it ideal for rice cultivation.
Behind the brewery flows a river
that keeps the rice paddies moist.
In the fall, these rice paddies offer their bounty:
sake rice that captures the region's unique flavor.
At Yoshida Brewery,
we transform nature's blessings into sake.
Hakuryu starts with the soil.
As a sake brewery with farming roots,
we cultivate our own rice using techniques
we've perfected over the years.
In addition, we work with soil experts
to maximize the offerings of our soil - high-quality
soil means high-quality rice.
To grow the best rice,
we believe it's essential to see, touch,
and care for it at every step.
This is why we only use rice harvested
within 10km of our brewery.
We grow our sake rice,
so we know our sake rice.
This intimate knowledge of our crop
enables us to produce our sake
with the optimum rice polishing ratio.
Some believe that the more polished the rice is,
the better the sake tastes.
But we've found this isn't necessarily the case.
Instead, we prefer to make our sake
with a polishing ratio
that best brings out the rice's natural flavors.
Our motto is that
“care for the ingredients shows care for the customer.”
With this approach to sake brewing,
we want to bring the taste of the Eiheiji Terroir
—our soil, land, and rice—to the world.
Fresh and finely bubbly with mellow notes of mature fruits. It has a juicy sweetness and a transparent acidity with the soft umami of rice that adds depth to its flavor. A cup of this will make you smile and feel content and reach for just one more final sip.
Ingredients: Rice (grown in Japan),
koji yeast (cultivated on Japanese rice)
Rice variety: 100% Yamada-Nishiki grown in Fukui Prefecture
Alcohol content: 16.5%
白龍
720ml
Fresh and vibrant like a cocktail of white peach, pear, apple, melon, pineapple, and other juicy fruits just off the tree. It has a distinct slightly carbonated and refreshing acidic flavor with tamed alcohol which is smooth and silky to the tongue.
Ingredients: Rice (grown in Japan),
koji yeast (cultivated on Japanese rice)
Rice variety: 100% Yamada-Nishiki grown in Fukui Prefecture
Alcohol content: 13.5%
白龍 真
720ml
Since our founding in 1806, we've been brewing sake in the town of Eiheiji, an environment perfect for producing rich, flavorful sake. We are committed to using water and rice from the area and working with people from the town. All the rice we use is grown by our brewery or by contracted farmers. Our sake brewery lives and breathes rice, from its cultivation to its brewing.The environmental factors involved in our sake brewing are known collectively as the Eiheiji Terroir, and we hope to share its value with our customers. The cool, clear snowmelt soaking the paddy fields, the golden waves of rice ears, the voices of the brewers echoing in the snowy mornings—our goal is to fill each bottle with the sights and sounds of our town. Beginning in 2017, the owner's second daughter, just 24 years old at the time, was appointed chief brewer. As a small, family-run brewery, our focus is on delivering an uncompromising quality of rice and sake; to care for our ingredients just as we care for our customers.
吉田 真子
1993: Born in Eiheiji, Fukui, Japan.
March 2015: After graduating from university, joined Yoshida Brewery Co., Ltd., the business run by her family for generations.
Fall 2017: At age 24, became a toji (chief brewer) as a successor to her deceased father (and the youngest female toji at that time).
Fall 2023: Became the master toji of the Kippoh brewery.
2018: LONDON SAKE CHALLENGE（UK） SILVER MEDAL
Kura Master（FR） PLATINUM
2019: SELECTED BY THE 5STAR SAKE JUDGES（IT）
Kura Master（FR） GOLD
2022: New sake brews in the Annual Japan Sake Awards（JP） GOLD
“It is our wish to reach out to as many people as possible with delicious sake nurtured by the pristine water and rice grown in our hometown, Eiheiji. Toward this goal, we will continue to further refine the ingredients to create a sake that soars above the rest while cherishing the spirit and traditions of over 200 years.”
吉峯蔵
5-5 Kippo, Eiheiji, Yoshida District, Fukui, Japan
The brewery is situated at the foot of a Satoyama, mountainous foothill town surrounded by rice paddies. You can buy and taste (with a charge) our sake here while looking around the brewery. There is a renovated traditional Japanese house nearby where workshops are held regularly.
Access
By train: 15-minute walk from Echizen-Takehara Station of the Echizen Railway.
(We can arrange a pick-up service at the station if you make a reservation in advance.)
By car: 16 minutes from Fukui-kita IC.
北島蔵
7-22 Kitajima, Eiheiji, Yoshida District, Fukui, Japan
The brewery is situated in the middle of rice paddies where rice varieties for high-grade sake are grown. The area is cradled by the Kuzuryu River that gave birth to Hakuryu. You can buy sake here, too.
Access
By train: 6-minute walk from Echizen-Nonaka Station of the Echizen Railway.
By car: 12 minutes from Fukui-kita IC.
