Kudoki Jozu was launched in 1983 by the fifth-generation owner of Kamenoishi Shuzo in Haguro Town, Yamagata, near the sacred Dewa Sanzan mountains, transforming a brewery previously known mainly for local everyday sake into a nationally celebrated ginjo brand within a short time. The brewery brews all its sake to ginjo specifications and relies heavily on the Ogawa yeast, which ferments well at low temperatures and produces the delicate, fruity aromas that define the brand's character. With an average polishing ratio across the range of 46%, Kudoki Jozu has become one of the defining expressions of the Shonai region's modern craft sake movement.
