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Company profile

From tradition to creation.

We have been manufacturing and selling pickles since 1918. We have established an additive-free manufacturing method for pickles in Kyoto and have been accumulating technology for 100 years. And the finished product is Kyoto pickles. We named it "KYO-ZUKE". In 2020, the technology was inherited by the 4th generation, and at the same time, we started a new initiative to consistently manufacture “KYO-ZUKE” from sowing. Please enjoy KYOZUKE's constantly evolving KYO-ZUKE.​​


KYOZUKE co., Ltd.

1-3, Dononishi, Umaji-cho, Kameoka-shi, Kyoto

621-0008, Japan

Tel: +81 771-56-8003

FAX: +81 771-25-7601



President: Yohei Enami

Certification: Japanese Agricultural Standard for Organic 

                     Processed Foods

History of KYOZUKE

100 years of tradition


In 1918, the production of Kyoto style pickles was triggered by the inspiration of the first Kujiro Kyozuke, who sells Japanese sake by weight. Kujiro, who was having trouble processing empty barrels that had been sold out, wondered if he could make effective use of this. What flashed there was Nukazuke (Nukazuke is a traditional Japanese pickling method in which vegetables are pickled and fermented in rice bran). He put the bran in the surplus barrel and started selling the bran pickles. Then, mysteriously, it became very popular! I was able to make delicious pickles that are comparable to other pickles shops. The secret of this deliciousness was not revealed at that time. Apparently liquor was involved, but the second generation reveals it.


From Japanese sake to pickles

In 1945, our Kyoto style pickles(we named KYO-ZUKE) became popular, and Kyoto Prefecture's official national pickle consignment organization Kyozuke Co., Ltd. was founded at the Kyoto City Central Wholesale Market. Was started. The second task was to unravel the secret of deliciousness left by the first Kujiro. Why are the KYO-ZUKE made from sake barrels delicious? Therefore, the second generation focused on the miscellaneous taste peculiar to sake. Although he is a musician who causes bitterness and spoils the refreshing taste when making this miscellaneous taste and sake, it was actually a treasure trove of amino acids containing plenty of rice-derived umami ingredients. The second generation wants to notice that delicious KYO-ZUKE was made by changing the miscellaneous taste of sake to the taste of pickles. Since then, we have used the secrets of sake inherited from the first generation to cultivate the technology for making KYO-ZUKE.

Pursuit of ingreadient

In 1970, the third generation Kyozuke took office. He devoted himself to the production of chopped pickles such as shibazuke(traditional pickles in Kyoto) and yuzu radish, and established the production of Kyoto style pickles using a unique additive-free manufacturing method. It was thanks to the pickle manufacturing technology that used the miscellaneous flavors of sake inherited from the first and second generations that we were able to make a delicious KYO-ZUKE without using chemical seasonings. The third generation focused on the relationship between vegetables and lactic acid bacteria in order to further evolve KYO-ZUKE from there. There are various types and numbers of lactic acid bacteria that inhabit vegetables, and the lactic acid bacteria that inhabit vary depending on the region and altitude. Therefore, we thoroughly researched the lactic acid bacteria that are indispensable for the production of KYO-ZUKE, and as a result, we relocated the manufacturing factory and started a new KYO-ZUKE in Kameoka, Kyoto. The Kameoka Factory was located at an altitude of 100m and was rich in lactic acid bacteria suitable for KYO-ZUKE manufacturing. Furthermore, Kameoka is also a production center for Kyoto vegetables, and the third generation thought that there was no optimal environment for making KYO-ZUKE.


Take a pinch as a chance

In 2019, a crisis came to Kyozuke. There is a shortage of successors. Kyozuke, which lasted 100 years, was about to close the curtain. A young producer of Kameoka vegetables appeared there. He used to put great fresh Kyoto vegetables in KYO-ZUKE every day, but he was also in trouble. He planned to process and sell his vegetables, but his research and development was in trouble. So I thought about the third generation. Why don't he teach him the technique of pickles and welcome him as his successor? He thought that this would solve the shortage of successors to Kyozuke and the producer's sixth plan. Furthermore, if a professional pickle maker and a vegetable maker come together, the ideal Kyozuke that the third generation envisioned will be completed, which allows you to consistently make Kyozuke from sowing seeds. The two companies felt destined for an unexpected encounter, and formed a new company, KYOZUKE Co., Ltd. (formerly Kyozuke) by taking over the business. 

From tradition to creation

In the second year of Reiwa, the 4th generation Kyozuke took office. The 4th generation, who was born as a vegetable producer, immediately released the "Kyoto Tsukemono that starts with sowing seeds" series using vegetables from their own farm. By starting the production of pickles from sowing seeds, we have established an unprecedented production of Kyoto pickles that can consistently control the quality in all processes, and further, the miscellaneous taste of sake that has been passed down from the first generation to the taste. Together with the technology used, we have completed the "Kujiro no Pickles" series of Kyoto pickles that are preeminent in taste and taste even though they are additive-free. KYOZUKE is also taking on the challenge of creating new products while preserving tradition. Currently, the 4th generation is working hard every day to make new Kyoto pickles under the guidance of the 3rd generation. 




Founded Kujiro, a liquor sales business


Kyozuke was founded to start a new pickle manufacturing industry.


Established Kyoto-zuke Co., Ltd., a national pickle receiving organization officially recognized by Kyoto Prefecture for business expansion.


Factory relocation to expand business (Kameoka City, Kyoto Prefecture) Established a limited liability company, Kyozuke

President: Toshiyuki Tanida


Company name changed due to business succession Established KYOZUKE Co., Ltd.

President: Yohei Enami


To make organic pickles
Acquired JAS certification for organic processed foods

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