Yoshida Brewery Group

In Eiheiji town, home to the historic Eiheiji Temple and surrounded by the majestic mountains and the Kuzuryu River, we have been brewing sake for seven generations since 1806. After heavy rain, white steam rises straight up the mountains toward the sky, said to resemble the legendary white dragon (hakuryu) ascending to the heavens. Our brand, ‘Eiheiji Hakuryu,’ was named in tribute to this extraordinary natural environment and has been faithfully passed down through the generations. Our brewing follows the Eiheiji Terroir, embracing the earth, water, rice, and people—all rooted and nurtured in Eiheiji town. Water: We use the same water system for both growing rice and brewing sake. Underground snowmelt from the sacred Mt. Hakusan irrigates our rice fields from spring to summer and is used in sake brewing during winter. Rice: The former kuramoto (brewery owner) began cultivating Yamadanishiki, the “king of sake rice,” marking a turning point for Yoshida Brewery. After three years of soil improvement with organic fertilizers, the harvest became stable. Today, all our sake rice is self-grown in our own fields. People: As team Hakuryu, we devote ourselves to every ingredient. With the kuramoto’s second daughter becoming toji (head brewer) at age 24—the youngest female toji at the time, we craft sake that raises the bar to ensure every drop embodies the character of each ingredient.