"If we make good sake, people will support it." That’s been our motto since Kokuryu was founded in 1804 in the mountains of Fukui. We grow our rice. We seek out special yeasts. We strive for the best in brewing and maturation, hand-crafting only the highest-caliber sakes in small batches. In Fukui, fresh seafood like Echizen or Tanner crab exemplifies dishes in which the flavor of the ingredient shines through. As a regional brewery, our goal for Kokuryu sakes is to highlight the flavors of these ingredients. That means sakes with good balance and delicate profiles that don't overpower food. His discoveries led to the creation of Kokuryu’s ideal premium sakes, rich with elegant flavor and a silky feel.