| Hakutsuru, since the inauguration of the company in 1743 (the 3rd year of Kanpo), has come to establish its present "sake" brewing techniques by maintaining the tradition of "sake" making while at the same time collecting information on the latest developments in new techniques. By moving forward, we have continued to always maintain the "heart and techniques" of our traditional "sake" making. Below, we introduce the "sake" making steps (in order) of years past (starting with the early part of the Showa period) and of the present through valiable photographs. |
