The Sake Anatomy › Sake Brand Index › Kaiun
No.50 · Brewery Profile
Kaiun開運 · Doi Shuzojo 土井酒造場
Founded in 1872 in Kakegawa, Shizuoka, Doi Shuzojo brews the Kaiun (‘good fortune’) brand. It is closely associated with the legendary Noto toji Hasenaka Masayoshi, whose name lives on in a premium daiginjo, and brews clean Shizuoka-style ginjo with prefectural yeast.
Who makes Kaiun?
Doi Shuzojo, founded in 1872 in Kakegawa, Shizuoka. The brand name means “good fortune,” and the brewery is closely associated with the legendary Noto toji Hasenaka Masayoshi, whose name lives on in its premium daiginjo.
What does Kaiun taste like?
Tagged Elegant & Refined and Aromatic & Fruity, the Ginjo is fragrant and clean, brewed with Shizuoka prefectural yeast at a notably dry SMV +10 and acidity 1.3. The everyday Iwaizake sits at SMV +7 and acidity 1.4, while the Hasenaka Masayoshi Daiginjo reaches a 5/5 aromatic rating as the most fragrant of the three.
Which bottle should you try first?
The Ginjo is the clean, fragrant expression of Shizuoka-style brewing with prefectural yeast, a straightforward entry point before the everyday Iwaizake or the named premium Daiginjo.
How does Kaiun compare to other Shizuoka breweries?
Kaiun’s Elegant & Refined, Aromatic & Fruity profile is shared closely with prefecture-mate Isojiman, tagged the same two styles, and Garyubai, also Aromatic & Fruity and Elegant & Refined, while Wakatake leans more toward Dry & Crisp.
Frequently asked questions
What does the name Kaiun mean?
“Good fortune.”
Who is Hasenaka Masayoshi?
A legendary Noto toji (master brewer) closely associated with Doi Shuzojo, honored with a premium daiginjo bearing his name.
What yeast does the Kaiun Ginjo use?
Shizuoka prefectural yeast, contributing to its fragrant, clean profile.
The bottles
Ginjo開運 吟醸
薫酒 Kunshu · Fragrant“Shizuoka yeast; fragrant and clean.”
Iwaizake開運 祝酒
爽酒 Soshu · Light & Smooth“An everyday celebratory sake.”
Hasenaka Masayoshi Daiginjo開運 波瀬正吉 大吟醸
薫酒 Kunshu · Fragrant“Named for the late master Noto toji.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: shizuoka-sake.jp · torasake.com