Yonetsuru Brewery is distinguished by its use of the majestic natural environment surrounding it — a clear river flows right beside the brewery, providing pure water essential to its sake brewing.
Embracing the blessings of nature, Yonetsuru creates sake that reflects the richness of Yamagata’s landscape.
The brewery is also known for its stylish and distinctive creations, such as its elegant red-colored sake, which combines traditional craftsmanship with modern design.

1. The Origins of Yonetsuru Brewery

Yonetsuru Sake Brewery, located in Takahata Town of Yamagata Prefecture, is one of Japan’s long-established sake producers with a history dating back to around 1697. For nearly 400 years, the brewery has refined its craft, rooted in the fertile land and clean water of Yamagata. Originally known as a supplier to the Uesugi Clan of Yonezawa, Yonetsuru has long valued its close relationship with the local community and rice farmers.

2. The Meaning Behind “Yonetsuru”

The name “Yonetsuru” (米鶴) literally means “rice crane.” It was inspired by a traditional folktale where a bowing crane resembles a stalk of rice bending under the weight of its grain — a symbol of gratitude and humility. This concept reflects the brewery’s philosophy: to brew sake that expresses thankfulness to nature, rice, and people.

3. The Rice and Polishing – Pursuing Purity and Flavor

Yonetsuru’s sake is defined by its devotion to rice polishing. Using premium sake rice such as Kame no O and its own cultivated strain Kamesui, the brewery achieves extraordinary purity through high polishing ratios. For example, its Junmai Daiginjo often features a polishing ratio as low as 40% or less, bringing out the elegant aroma and delicate sweetness that Yamagata sake is known for.

The brewery believes that “polishing the rice means polishing the heart,” representing both technical mastery and emotional sincerity.

4. Flavor Profile and Signature Labels

Yonetsuru sake is characterized by its crisp balance, mild aroma, and clean finish, making it an ideal match for traditional Japanese cuisine. Its signature label, Junmai Ginjo No.34, is brewed from locally grown Miyama Nishiki rice and Yamagata yeast, offering a refreshing and floral taste profile.

For everyday enjoyment, Yonetsuru also produces approachable selections like Junsei, which can be enjoyed chilled or gently warmed, reflecting the brand’s versatility and warmth.

5. Partnership with Local Farmers

One of Yonetsuru’s most distinctive strengths lies in its close collaboration with local rice farmers. Together, they focus on sustainable cultivation and rice quality improvement, ensuring that every grain used for sake brewing reflects the natural bounty of Takahata’s soil.

The brewery’s philosophy, “Sake is honest”, underscores its commitment to transparency and sincerity in production — from rice fields to bottle.

6. Awards and Recognition

Yonetsuru has received numerous gold awards at the National New Sake Appraisal and other competitions across Japan. The brewery’s dedication to consistency, aroma, and precision has earned it strong recognition from both professional tasters and international sake lovers.

7. Innovation and Modern Vision

While Yonetsuru continues to honor traditional sake-making, it also embraces innovation. The brewery experiments with new yeast types, small-batch brewing, and limited seasonal releases to capture the dynamic character of modern Japanese sake. Yonetsuru’s aim is clear — to share the refined spirit of Yamagata sake with the world.

8. How to Enjoy Yonetsuru

  • Best Temperature: Chilled (10–15°C) for premium Junmai Daiginjo; slightly warm (40–45°C) for richer Junmai.
  • Food Pairing: Excellent with white fish sashimi, mountain vegetables, or delicate Japanese dishes.
  • Occasions: Perfect for celebrations, pairing dinners, or quiet reflection with seasonal cuisine.

Yonetsuru represents the essence of Yamagata — refined, graceful, and filled with quiet strength. Each sip carries centuries of tradition polished to modern perfection.