Our Process
Take a trip to Kobe and step inside our centuries-old brewery, where every bottle of WESAKE is crafted with time-honored techniques.
Time-tested quality that you can taste in every sip
Brewed using traditional methods passed down through generations, our premium-grade sake combines the finest ingredients with precise craftsmanship. The result is a balanced, refined flavor that appeals to seasoned drinkers and welcomes newcomers to the world of sake.
It Starts With Rice
We source and use traditional “Yamada Nishiki”, rice often refered as the "The King of Sake Rice", from Hyōgo. This unique strain has been grown in the Hyōgo prefecture for over a hundred years.
Pristine Spring Water
Water is key to sake brewing, and in our process we use what's considered to be "The Finest Water For Sake Brewing" from rains that percolate out of the Rokkō mountains in Nada.
Perfect Mountain Climate
Our partner brewery is oriented in such a way that the "Rokkō Oroshi", or the north wind that blows down to the coast from the Rokko mountains, can efficiently cool the hot steamed rice during sake production.
Toji Culture
Generations of men and women brewmasters called "Tōji" have lived and perfected sake brewing tecniques in the Nada district, where our brewery is located, for nearly 700 years.
Brewing Tradition
Crafted in a 280-year-old brewery, in the Nada-Gogō district of Kobe, Japan, using traditional and modern brewing techniques.
Proud and grateful
We're extremely proud and grateful for all the work our partners in Japan do to craft our sake. Big thank you to the rice field workers, the Kurabito brewery workers, the Tōji brewmaster, and all involved in making our sake a reality.
