Hakutsuru Brewery

The Hakutsuru Brewing Company, established in 1743 in the coastal Nada region of Kobe, combines time-honoured brewing techniques with the precision of modern technology.

In 1995, Hakutsuru began  cross-breeding their very own variety of rice, a cousin of the Yamada-Nishiki called the Hakutsuru Nishi. It has a large white core and is low in proteins and fats. The rice was completed in 2003 and officially recognised in 2007.

The underground spring water of the Rokko Mountains, called miyamizu, is low in iron and rich in phosphorus, calcium, potassium, etc. These minerals help activate the yeast during fermentation and promote alcohol production.

During the winter, when sake is brewed, a cold wind called "Rokko oroshi" blows down from Mt. Rokko towards the Seto Inland Sea, making cooling processes like steaming the rice more efficient.

The Hakutsuru Brewery uses modern technology alongside its traditional methods. A yabuta press uses air pressure to separate sake from the mash, and a specialised machine is used during the koji making process to regulate the humidity and temperature of the environment and ensure a uniform reproduction of spores.