Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
Established in 1887, this brewery insists on continuing the tradition of making sake by hand that has been passed on by generations.
Mr. Yamane ,the current toji (master brewer) has a philosophy ,“quality sake must come from quality rice” with this he's recruited local farmers using natural farming methods creating quality sake rice that requires low levels of fertilisers and pesticides.
His father helped to revive a rare strain of rice, called “Gouriki” (強力), which makes an unusually bold and rich sake.
What sets Hiokizakura apart from others is Mr. Yamane’s exceptional skill in producing not only rich, bold and full bodied sake but also aromatic, delicate and elegant type as well. A rarity in the sake making world.