“If we make good sake, people will support it.” That’s been the motto since Kokuryu was founded in 1804 in the mountains of Fukui. It’s an ancient land, nestled between snowy peaks and the Sea of Japan, not far from the main Soto Zen temple Eihei-ji. From a long tradition of sake brewing, Kokuryu today stands as one of the region’s few survivors. They grow their own rice. They seek out special yeasts. And they strive for the best in brewing and maturation, hand-crafting only the highest-caliber sakes in small batches.