Looking into the history of Kokuryu Sake Brewery, we can see a series of challenges they have faced over time. To overcome these difficulties, the brewery’s president of the time has demonstrated his tireless passion and foresight in running the brewery.

In the early Showa period, led by the 6th generation, Kokuryu Sake Brewery had become one of the first to start producing ginjo sake. Sake breweries producing ginjo sake were rare at the time, when cheap sake extremely diluted with alcohol still dominated the market.

"I was not able to see my grandfather (the 6th generation) actually brewing sake. However, I heard from my father (the 7th generation) that he had been passionate about making high-quality sake. My father, who took over the brewery after my grandfather, also seemed to have a strong commitment to making high-quality sake."

 Kokuryu Sake Brewery is a brewery that has a strong commitment to the rice; the main ingredient of sake. They mainly use the sake rice called "Gohyakumangoku" from Fukui Prefecture, where the brewery is located, and "Yamadanishiki" from Hyogo Prefecture, as well as "Sakahomare*," originally developed in Fukui Prefecture.

They also use "Ginpu" from Hokkaido, where the master brewer is from. Using these variety of sake rice, they brew elegant sake that goes well with the delicate flavors of the seafood caught in Hokuriku region. The brewery's stance of selling high-quality sake without compromise stood out from the business practices of the time, where discounts offered by breweries were taken for granted.

* Sakahomare has been improved in recent years for daiginjo sake.

The 7th generation, who inherited the will of the 6th, took advantage of the difficulties in the local market and expanded the sales channels nationwide. Taking advantage of the strengths of ginjo sake and daiginjo sake suitable for gifts, they expanded the sales channels mainly to high-end department stores. In this way, "Kokuryu" gained nationwide recognition and built the foundation of the current brand.

Mizuno says, "no matter how good the sake you make, its value will be lost before it reaches the customer if it is not delivered and sold in the proper environment." With this strong belief, he started his sales activities by persuading liquor stores to introduce refrigerators.

"Sake is a very delicate drink. Even if it is pasteurized, the original flavor will be lost unless maintained under ideal temperature. Therefore, it is essential to improve the distribution environment to maintain the quality of sake. Liquor stores are professionals who deliver sake to customers, and we see them as partners who work with the breweries, to enhance the value of sake."

 ESHIKOTO is not only a place where you can purchase sake, but also a restaurant that uses local ingredients and an exhibition and sales space for traditional arts and crafts. Mizuno's experience of visiting wineries and distilleries all over the world made him keenly aware of the importance of "a place where you can enjoy the local nature, climate, and culture, along with the drinks," and he dreamed of "making this a reality in his hometown".

"I hope this place will become a place where people can gather, interact, and make new discoveries. For example, we could hold experiential events such as dining out, where artists, designers, and traditional craftsmen from all over the world can come together on the theme of say, 'tableware.' We want to promote new ways of enjoying sake in a multifaceted way, not just around the framework of sake itself."

At the restaurant in ESHIKOTO, you can enjoy Kokuryu Sake Brewery's sake, which uses underground water from Kuzuryu River. Traditional craft items are used for tableware and sake vessels, and the walls are decorated with artworks.

"Sake brewing has relied on forestry, agriculture, and so many other industries. It’s been made possible by the tools provided by forestry and the raw materials provided by agriculture. The finished sake is served at festivals and ceremonial occasions at shrines and temples, and the sake vessels are made using traditional craft techniques such as Echizen pottery and Echizen lacquerware. They are all connected. At ESHIKOTO, we want our customers to experience not only sake, but also the charm of the region where it is produced, so that they can appreciate the deeper value."

As mentioned before, quality control is one of the most important elements that Kokuryu Sake Brewery has consistently kept in mind. The idea remains the same not only in domestic but also in overseas markets. As sake exports increase, Mizuno strongly appeals to importers and distributors about the importance of quality control. This is because prioritizing quality not only in the manufacturing process but also in the distribution process is the essence that has nurtured the brand “Kokuryu.”

"I also ask overseas importers, 'do you have a refrigerator suitable for storing sake?' Since wine cellars usually cannot provide the ideal temperature for sake, I ask them to prepare an environment specifically for sake."

In November 2024, an auberge called Kanshukuen opened next to ESHIKOTO, combining a restaurant and bar, with half-open-air baths in all rooms. Mizuno's vision of a "travel destination where you can stay while experiencing sake and the local nature" is about to become a reality in Fukui.

 "We hope that ESHIKOTO will become a place that can promote not only our brewery, but also other sake breweries, wineries or whiskey distillery in the region of Hokuriku. The appeal of tourism is visiting various places and meeting people. If you are going to come to the Hokuriku region, we would like you to visit not only Fukui, but also Ishikawa prefecture and Toyama prefecture. Each prefecture has attractive breweries, wineries, and other destinations. We would be happy if ESHIKOTO becomes a hub for such attractive tourism."

Kokuryu Sake Brewery has continued to evolve while connecting its 220-year history under the family motto of "making good sake." The 6th generation took on the challenge of ginjo sake, while the 7th generation paved the way for high-quality sake to be delivered nationwide. Now, 8th generation, Naoto Mizuno, has adopted a new theme of "living with Kuzuryu River" and has found a way forward to coexist with the local community.

While perfecting "good sake," Kokuryu Sake Brewery is showing a new side of itself as a center of culture that goes beyond sake brewing. Exciting developments are on the horizon.