The Sake Anatomy › Sake Brand Index › Kudoki Jozu
No.51 · Brewery Profile
Kudoki Jozuくどき上手 · Kamenoi Shuzo 亀の井酒造
Founded around 1875 in Tsuruoka, in Yamagata’s Shonai region, Kamenoi Shuzo launched Kudoki Jozu in 1983 using small Ogawa yeast. It is known for highly-milled junmai daiginjo and meticulous refrigerated freshness.
Who makes Kudoki Jozu?
Kamenoi Shuzo, founded around 1875 in Tsuruoka, in Yamagata’s Shonai region. The Kudoki Jozu label itself launched in 1983 using small Ogawa yeast, and the brewery is known for highly-milled junmai daiginjo and meticulous refrigerated freshness.
What does Kudoki Jozu taste like?
Tagged Aromatic & Fruity, the range runs from the floral, juicy Jr. Junmai Daiginjo Dewa-no-sato, milled to 29% from 100% Yamagata rice, to the diamond-polished Kinjite, milled to just 11%; both rate 5/5 for aroma. The Bakuren Cho-Karakuchi Ginjo breaks from that pattern as an ultra-dry expression at SMV +20.
Which bottle should you try first?
Start with the Jr. Junmai Daiginjo Dewa-no-sato, described as floral and juicy from 100% Yamagata rice, a more approachable entry than the diamond-polished 11% Kinjite.
How does Kudoki Jozu compare to other Yamagata breweries?
Kudoki Jozu’s single Aromatic & Fruity tag aligns it with prefecture-mates Juyondai and Dewazakura, also tagged Aromatic & Fruity, while Yamagata Masamune leans toward Dry & Crisp and Elegant & Refined instead.
Frequently asked questions
When did the Kudoki Jozu label launch?
In 1983, by Kamenoi Shuzo, using small Ogawa yeast.
How finely is the Kinjite bottle milled?
To 11%, described as a rare, diamond-polished bottle, using Dewa-no-sato rice at 16.3% ABV.
How many bottles does Kudoki Jozu make?
Three on this page: the Jr. Junmai Daiginjo Dewa-no-sato, the Kinjite JDG 11%, and the ultra-dry Bakuren Cho-Karakuchi Ginjo.
The bottles
Jr. Junmai Daiginjo Dewa-no-satoくどき上手Jr 純米大吟醸 出羽の里
薫酒 Kunshu · Fragrant“Floral and juicy, from 100% Yamagata rice.”
Kinjite JDG 11%くどき上手 禁じ手 純米大吟醸11％
薫酒 Kunshu · Fragrant“A rare bottle diamond-polished to 11%.”
Bakuren Cho-Karakuchi Ginjoばくれん 超辛口 吟醸
爽酒 Soshu · Light & Smooth“An ultra-dry expression (SMV +20).”
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: imadeya.co.jp · takekuma.co.jp