Founded in 1743 in the Nada district of Kobe, Hakutsuru is the #1 selling saké brand in Japan. Elegant, thoughtful and delicious saké 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 saké-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 #1 Selling Brand

Discover Hakutsuru

Sayuri Nigori

Sayuri means "little lily" in Japanese, apt for this soft, floral-noted nigori. Hints of white grape and elements of cherry blossom create a lush, creamy saké,


Hakutsuru Nishiki Daiginjo

A luxurious saké, mouth-filling and full of flavor, yet delicately refined. Enjoy the elegance of refreshing floral notes of jasmine and orange blossom and savor a hint of vanilla sweetness in the extra-long finish.


Excellent Junmai

A full-bodied off-dry junmai with robust flavors of toasted cereal, natural rice sweetness, and a dry finish.


Plum Wine

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


Sho-Une Junmai Daiginjo

Sho-Une, meaning "soaring clouds," uses only the finest rice and renowned water. Delicate notes of apple and pear balance with lush strawberry and nectarine.


Awa Yuki Sparkling

Sparkling saké with tempting flavors of tropical fruits, banana cream, hazelnut, vanilla and honeycomb with floral, fruity and mellow rice aromas.


Draft Junmai Namachozo

Fruity yet dry in a classic style. Aromas of sweet rice, nuts, and vibrant barely-ripe pear, with green melon and light cream on the palate.


Superior Junmai Ginjo

A flowery and fragrant saké with silky, well-balanced smoothness. Notes of blueberry and melon with well-balanced flavors of pear and strawberry.


Organic Junmai

Light, exhilarating and crisp with hints of aromatic citrus and robust bran flavors. USDA certified organic.



Mellow, aromatic, very smooth and slightly dry with a medium body. Great balance of umami and subtle sweetness.


Tanrei Junmai

Slightly dry with subtle aromas of honey and pear with flavors of cashews and toasted cereal complemented by hints of minerality from Mt. Rokko's natural springs.


Chika Sake Cup

Smooth and refreshing from start to finish. Light aroma of honey and sugarcane, layered with roasted almonds. The flavor profile has subtle hints of pear, grapefruit, aniseed and dark chocolate.


UKIYO-E Daiginjo

Bright, pronounced aroma of strawberry, raspberry and fresh flower bouquet. A sensation on the palate layered with flavors of melon, banana, mandarin orange with a soft and round mouthfeel and a lingering finish.


UKIYO-E Junmai

This Junmai is medium dry with well balanced umami and spice, with a subtle fruit tone. Flavors of roasted nuts, toasted cereal, banana, dried
dates, hints of clove and cinnamon. The natural sweetness of steamed rice opens up when warmed.


UKIYO-E Junmai Daiginjo

Smooth and delicate with pleasant aromas of honeydew, fuji apple and hints of licorice. Slightly dry with pleasant flavors of honeydew, bartlett pears, cherry and a touch of almond with a clean, crisp finish.


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 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.


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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