We want to devote ourselves to brewing sake with pride in Fukui sake.
We have been making sake since 1899 in Eiheiji Town, the home of the Soto Zen sect temple Eiheiji, about 30 minutes by car from the center of Fukui City in the mountains. The town is home to the Kuzuryu River, which originates from the sacred mountain Hakusan, a symbol of the town's clean waters, and is bustling with people fishing for sweetfish in the summer and cherry salmon in the winter. For this reason, sake brewing was once encouraged by the Matsuoka clan, and the town flourished as one of the prefecture's leading sake breweries, with 17 sake breweries. We produce 300 koku of sake per year. We use traditional Japanese pots to steam the rice, and all the mash is pressed using a tank press. We also use the soft underground water of the Kuzuryu River to make our sake, based on the ginjo brewing method, which brings out the soft mouthfeel and rich flavor of the rice.
