Smooth and semi-dryView
Smooth and semi-dryView
Mellow, aromatic, very smooth and slightly dry with a medium bodyView
Slightly sweet, smooth and full-bodiedView
Refreshing floral notes of jasmine and orange blossom with a hint of vanilla sweetness in the extra long finishView
Rich mouthfeel with mellow flavors of chocolate when chilled and roasted chestnut when warmedView
A pleasing fruity plum aroma characterizes this semi-sweet wine with slightly tart, bright and tangy notesView
This velvety smooth saké has fruity aromas and can be enjoyed chilled or at room temperatureView
Tempting flavors of tropical fruits, banana cream, hazelnut, vanilla and honeycomb with floral, fruity and mellow rice aromasView
Aromas of sweet rice, nuts and barely-ripe pear, with green melon, young coconut and light cream on the palateView
Flowery fragrant saké with silky, well-balanced smoothnessView
Light, exhilarating and crisp with hints of citrus and earthView
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 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.
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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