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Kisoji “Yamahai Junmai” Hiyaoroshi
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Kisoji “Yamahai Junmai” Hiyaoroshi

Nagano prefecture

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A layered delight

A seasonal release due to it being “hiyaoroshi,” or brewed with matured rice from last fall. In keeping with the theme of patience, the brewers also use the yamahai brewing method to collect every last drop of goodness. The rich aroma is full of muscat and apple. The flavor that follows speaks of both sweet and sour raspberries amongst multiple layers of umami, and leaves a silky mouthfeel.


Brand Kisoji
Brewery Yukawa Brewing Company
Category Junmai
Subcategory YamahaiNamazume
Taste Profile Rich & Dry
Rice variety HitogokochiMiyamanishiki
Yeast variety Association No. 901
Alcohol 15.0%
RPR ? 70%
SMV ? +0.6
Acidity ? 2.1
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kisoji “Yamahai Junmai” Hiyaoroshi is room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Kisoji “Yamahai Junmai” Hiyaoroshi - Nagano prefecture

Kisoji is made in Nagano prefecture in the Chubu region.

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