Yoshidaya was founded in 1917 in Minami Shimabara, Nagasaki, which is well-known as the exquisite water place. They produce only 9,000 bottles every year because they use unique ingredients and technique to make sake. They use exquisite groundwater and a natural yeast from flowers which bring mellow aroma and flavour. They use a traditional pressing method called Haneki Shibori, used by only six sake breweries in Japan today. It uses a long wooden arm that is used to press down like a lever on the sake mash which produces sophisticated and rich flavour and silky texture. This time and labor intensive method makes them unique and proud of themselves as a brewery protecting a tradition.





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