Kamenoi Shuzo co., ltd

代表銘柄

Kudokijouzu

酒蔵について

Founded in 1875 (Meiji 8), the brand name "Kamenoi" was born. During the war, the brewery temporarily went out of business, but was revived after the war. After many twists and turns, in 1983, Kame-no-i released "Kudokibe", a ginjo sake, and in 1960 began selling it in Tokyo, gradually expanding its sales channels to the present day. The origin of the brand name comes from the Warring States Period, when the enemy generals, local residents, and everyone else were persuaded not by force of arms but by sincerity of heart and mind, The brand name "Kudokibe" was born from a hint from the Sengoku period, when the warlords of the Warring States period, regardless of whether they were enemy warlords, feudal lords, or anyone else, charmed people and survived the fierce period. The taste of sake varies widely depending on the brewery's particular taste, and this is the true appeal and allure of sake. Kudokido-Ue is brewed with four important points in mind. The first is the quality of rice polishing. The brewery's average rice polishing ratio is 46%, and for Junmai Daiginjyo, the rice polishing ratio is 11%, 15%, 22%, 30%, etc. By using only the core of the rice for brewing, we can create a sake with a gentle and dignified quality that is sensitive to the palate. Next is the brewing water. We have replaced the soft source water with ultra-soft water, focusing on a soft and sweet quality. third, we claim to be a brewery that lives with Ogawa yeast, a delicate yeast with low acidity and a ginjo aroma. Finally, the sake quality is temperature controlled and stored. We properly heat the sake after squeezing, and keep the sake in a refrigerated facility until it is ready to be shipped. We hope you will enjoy our various types of sake.