Hatakeyama Shuzo was founded in 1835 in Minami-Echizen, Fukui Prefecture, and has been producing Yukikirara as a junmai daiginjo using groundwater from the Hino River and locally grown Sakahomare rice ideal for sake production. Now in its 11th generation under master brewer Takuya Hatakeyama, the brewery trusts in the power of nature when making koji, leaning on the region's cold winters to drive clean fermentation. The brewery has won awards at sake tasting competitions for five consecutive years, reflecting consistent quality built over nearly two centuries.
