Sake specs
- Prefecture
- Fukui (福井)
- Rice type
- Yamada Nishiki (山田錦)
- Polishing rate (semaibuai)
- 58%
- Alcohol content
- 14.5%
- SMV
- -4.0
- Acidity
- 1.5
Eiheiji Hakuryuzen Junmai Ginjō (永平寺白龍 純米吟醸) is made with Yamadanishiki rice (kōjimai) and Gohyakumangoku (kakemai) produced in Eiheiji, Fukui Prefecture. It has a fruity mouthfeel and a gentle, clear taste. Its clean, slightly dry aftertaste makes it a great accompaniment to meals, such as sea bream carpaccio, fresh spring rolls, and deep-fried white shrimp. Best served chilled.
About the brewery
- Brewery
- Yoshida Shuzō
- Name in Japanese
- 𠮷田酒造
- Address
- 7-22 Kitajima, Eiheiji, Yoshida District, Fukui 910-1325
- Phone
- 0776-642-015
- Website
米と生きる郷酒蔵「永平寺白龍」永平寺テロワール｜𠮷田酒造株式会社
𠮷田酒造の郷酒は、永平寺の恵みと職人の技が合わさった、濃醇できれいな味わいが特徴です。永平寺の豊かな自然と職人の手仕事が生み出す、濃醇できれいな味わいをご堪能ください。永平寺テロワールから醸される郷酒とは、米・水・土の大自然と人にこだわった自然の生かし方です。この原点を大事に、お客様にお喜びいただき、盃の向こうに永平寺白龍の酒蔵、田圃の広がる風景を想ってもらい、訪ねていただけるように邁進してまいります。yoshida-brewery.jp
In 1990, Yoshida became one of Fukui's northernmost cultivators of the revered Yamadanishiki rice, marking a pivotal shift from contract work for large brewers to producing its own branded sake. The brewery's sixth-generation head, Yoshida Tomohiko, and later his daughter, Yoshida Mako (𠮷田 真子, born 1993), have led its renaissance, with Mako becoming the youngest female tōji (master brewer) in Japan at the age of 24 in 2017.
In 2015, Yoshida converted entirely to junmai sake, using only rice and koji as ingredients. By 2019, it sourced all its rice locally through its own or contracted farms. In 2021, a joint venture with Hong Kong's Symphony Corporation launched the export-focused Shin-kura "Kippōgura." By 2023, this new brewery and tasting gallery had opened, allowing visitors to witness the sake-making process and taste selections, including the flagship "Eiheiji Hakuryū".
The brewery's dedication paid off with a gold medal in the 2022 National New Sake Appraisal for a junmai daiginjo made from its homegrown Yamadanishiki. Today, Yoshida Sake Brewery crafts a spectrum of offerings, from still sparkling varieties like "Dragon Kiss" to intensely flavourful rice-to-bottle expressions, famed for balancing terroir expression with refined brewing techniques.