The present family head, Takeshi Yasumoto, became the chief brewer in 2001, and fundamentally reviewed sake brewing techniques, including the selection of raw ingredients, polishing, malted rice, yeast, and management of unrefined sake, maturation, bottling, storage and delivery. It was launched as a new brand of Yasumoto Brewery.
Made with 100% rice suitable for sake brewing from Fukui Prefecture. Our sake is Fukui Terroir, which is brewed exclusively with pure rice sake using “Gohyakumangoku” and “Gin no Sato” rice suitable for sake brewing grown in designated cultivation areas within Fukui Prefecture. Through sake-making, we aim to express the people, land, and terroir of our hometown, Fukui, to the fullest extent.
Uses medium hard waters from the Hakusan subterranean water vein, which is quite a well-known source. This refreshing water drawn up from 100metors below ground from a well inside the storehouse with its high mineral content forms the base of soft Japanese sake with a transparent sensibility.
For the yeast, “HGS-01” and “HGS-02”, original yeasts exclusive to Hakugakusen are used. Both are managed and kept in the storehouse where they adapt to the brewing water, rice and the environment inside the storehouse.
The taster is left with a highly fragrant sourness ‘dancing’ in the mouth.What Hakugakusen is aiming for is “the ultimate sake to accompany meals” that adheres in quality to the pure rice sakes made of rice produced in Fukui Prefecture, which is highly suitable for brewing. The ultimate sake to accompany meals is a sake that refreshes the mouth and throat when drunk while enhancing the food.
We have a lineup of various sake with different expressions, including year-round products that you can enjoy all year round, as well as rare limited edition sake that is only brewed during the season.