Spreading the charms of Japan to the world from Fukui



Sake of Fukui / Part-1 / One of the Greatest Sake Breweries, “Kokuryu”



Japanese sake is mellow and some has strong body.

The taste and texture of sake is similar to the character of Japanese people

which is generally said that many Japanese people are humble, not assertive,

quiet and our actions say more than words which make the existence of us powerful.


Sake is usually served before and/or during meals

so cups and bottles of sake usually sit next to the meal quietly and humbly

but the existence of it is very powerful.


Also, it is said that sake is similar to wine that depending on brewers, years

and locations of making sake, the flavor, texture and everything between can be varied.


There are many sake breweries in Japan and all of them make their own sake with their own styles. Each sake has its own characteristic and flavor.

Today, I would like to introduce “Kokuryu brewery” which is one of the greatest sake breweries in Japan.


Kokuryu brewery was founded by Nizaemon Ishidaya, established in Eiheiji-cho, Yoshida-gun, Fukui Prefecture, in 1804. Since then, they have been making “good sake” for over 200 years with their motto, “if we make good sake, people will support it”. Their motto sounds very simple and easy to do, but it is very difficult to do so, especially for such a long time.


“Kokuryu” was named after the river called “Kokuryu river” which is the old name for “Kuzuryu river” (Nine-Headed Dragon River)


A kanji for “koku” means black, and a kanji for “ryu” means dragon in Japanese.


In general speaking, the flavor of Kokuryu is fruity, pure, clear and mild, and it still has strong sake taste but it’s not too heavy at all. It is actually lighter than many other sake in Japan

so it is recommendable even for people who don’t usually drink sake. My favorite sake from Kokuryu is Shizuku.

If you never try drinking sake of Kokuryu, how about enjoying one?


For more information about Kokuryu

Kokuryu-Official Site


Please enjoy our previous blog
Sake, Kokuryu