Brand
Shirayuki
Shirayuki (白雪) is the historic sake brand produced by Konishi Shuzo; it represents a range of traditional nihonshu made in Itami (Hyōgo Prefecture, Japan) and is also present on international markets with references such as Sake Shirayuki 75cl.
- Itami · Hyōgo · Japan
- Since 1550
- 1 product
The story
The Shirayuki brand is part of Konishi Shuzo's production, a sake house based in Itami, Hyōgo Prefecture. Konishi cites very old historical roots (production mentioned since 1550) and continues to market the Shirayuki brand in various expressions, maintaining a steady presence both in the Japanese and foreign markets.
Production philosophy
Shirayuki is born from Konishi Shuzo's tradition and aims to offer accessible, versatile sake to accompany everyday life, balancing respect for traditional techniques with experimentation in some maturation methods.
Territory
Itami, Hyōgo Prefecture (Kansai region), Japan. A historic area for sake production, with historical connections to the Nada/Kobe zone.
Production method
Produced according to classic nihonshu methods: fermentation of rice using koji and selected yeasts; the brand's catalogue also includes particular processes such as taruzake (sake matured in wooden casks) and expressions subjected to low-temperature/ice-temperature aging for certain labels.
Ageing
Barrel maturation for taruzake expressions; low-temperature/ice-temperature aging for some labels.
Characteristics
- Type
- Brand
- City
- Itami
- Categories
- sake
- nihonshu
- junmai
- nigori
- daiginjo
- taruzake (barrel-aged sake)
- Raw materials
- rice
- water
- koji (Aspergillus oryzae)
- yeasts
- Casks and ageing vessels
- Yoshino wood (Yoshino sugi / Yoshino cedar) used for taruzake
- Representative products
- Sake Shirayuki 75cl
- Shirayuki Junmai Nigori
- Shirayuki Junmai Daiginjo (ice‑temperature aged)
What makes it distinctive
- Historic brand of Konishi Shuzo, a long-established producer in Itami (Hyōgo).
- Range includes traditional sake (Junmai, Nigori, Daiginjo) and special references such as taruzake.
- International presence: the Sake Shirayuki 75cl label is distributed in various markets.
- Use of experimental maturation techniques (e.g. ice‑temperature aging) alongside traditional methods.