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Kisoji “Yamahai Junmai” Hiyaoroshi

Kisoji “Yamahai Junmai” Hiyaoroshi

Nagano prefecture

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$45.00

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.

Characteristics

Category Junmai
Subcategory Yamahai,Namazume
Taste Profile Rich & Dry
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

Region

Kisoji “Yamahai Junmai” Hiyaoroshi - Nagano prefecture

Kisoji is made in Nagano prefecture in the Chubu region.

Taste Metrics

Tasting Notes

  • Apple

    Apple
  • Muscat Grape

    Muscat Grape

Recommended Pairing

  • Veggies

    Veggies
  • Seafood

    Seafood

Yukawa Brewing Company

Yukawa Brewing Company

Nagano prefecture

The beginning of this brewery dates way back to 1650, making it the second oldest brewery in Nagano Prefecture. Located in Kiso village, with an elevation of 3068 feet, the brewery was a popular stop for travelers trekking through the mountain pass that connected Kyoto and Edo. Who wouldn’t enjoy some delicious sake after such a journey? These days, the brewers have developed processes for creating sake in the extreme cold that blankets the region in winter, which can reach -1℉. Their sake is made with water from the Kiso River and the tremendous heart of the brewers.

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