Hakutsuru Shuzo was founded in 1743 in "Nada Gogo", Kobe, where there is good quality water (miyamizu) suitable for sake brewing, Yamadanishiki, the king of sake rice, and the traditional skills of the Tamba Toji, which have been passed down from generation to generation, are all nearby. The Hakutsuru Shuzo brewery produces "Hakutsuru Maru", "Josen Hakutsuru", and "Josen Hakutsuru Nama-Stored Sake" throughout the year, and in the winter months, the brewery produces Daiginjo using traditional methods in its own sake brewery. In order to produce delicious sake, the company has been engaged in the breeding of rice, which is the starting point of its sake brewing process.
