Kuzo丨HAMAFUKUTSURU丨

The Great Hanshin-Awaji Earthquake that occurred in January 1995 completely destroyed our brewery. We felt despair at not being able to make sake. Looking around and seeing only piles of rubble as far as the eye could see, our master brewer murmured that: “The brewery is destroyed and I can see nothing but the sky.”
With the support of all our neighbors and blessed with much good fortune, when we were able to rebuild in the spring of 1996, we made a fresh start from scratch (zero), with our hearts filled with thoughts of once again “taking on the challenge of making Nada’s signature, authentic sake” and “brewing a sake that is loved by our community”. “Kuzo” is a brand name expressing our restarting from “zero and sky”. (“Ku” means “sky” or “zero” and “zo” means “brewery” in Japanese.)
In the more than 20 years that have passed since then, the environment around our brewery has changed dramatically. Thanks to the support of many people, we are still able to continue sake making. Always mindful of our gratitude, we will continue to challenge ourselves to make the best sake we can with the aim of becoming a “brewery that soars in the sky”.

Ancestry of the “Ultimate Brewer’s Rice”

The demand for Japanese sake is decreasing and tastes are diversifying due to the declining birthrate and aging population, the diversification of food culture, and the globalization of society. At the same time that we pursue authenticity, we believe that communicating the traditions of Nada’s sake to the younger generation in Japan and to people outside Japan is essential for its expansion and preservation. That is why we focus on the rice, sake’s main ingredient, especially the highest grade of rice.

We wanted to take on the challenge of brewing sake, maximizing the unique characteristics of the 3 types of “ultimate brewer’s rice”, Yamada Nishiki, Omachi, and Aiyama, which all share the same origin.

The new “Kuzo” logo was handwritten by a calligrapher, Katei, from the nearby Yabu City in Hyogo Prefecture.

Calligrapher Katei
https://www.katei-shodo.com/

Line Up

“Granddaddy” of Kuzo Junmai Ginjo Nama Genshu: This local sake is brewed using only Yamada Nishiki rice grown in Hyogo Prefecture and brewed with the Kimoto brewing technique commonly used in Nada. This masterpiece has a smooth texture with a consistent flavor.

Kuzo Junmai Daiginjo: A junmai daiginjo made only with brewer’s rice known as the “ultimate brewer’s rice”, polished to 45% and brewing using traditional and innovative techniques. Enjoy the flavors derived from the “Yamada Nishiki” rice from Hyogo Prefecture, the “Omachi” rice from Okayama Prefecture and the “Aiyama” rice from Hyogo Prefecture.

Kuzo Junmai Daiginjo Nama Genshu: This unpasteurized, undiluted sake is brewed with a method that maximizes the special characteristics of each of the types of “ultimate brewer’s rice” – Yamada Nishiki rice from Hyogo Prefecture, Omachi rice from Okayama Prefecture and Aiyama rice from Hyogo Prefecture. This is a gem of a product that allows us savor to the taste of freshly-squeezed unpasteurized sake to the fullest.

Brand Story

Brewed by “Ultimate Brewer’s Rice”

With gratitude for your patronage for many years,
new life has been breathed into Kuzo.

Line Up

Selected Sake & Brand Stories

Brand Story

Brewed by “Ultimate Brewer’s Rice”

With gratitude for your patronage for many years, new life has been breathed into Kuzo.

Line Up

Selected Sake & Brand Stories

With gratitude for your patronage for many years,
new life has been breathed into Kuzo.