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Kisoji “Fuyujun”
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Kisoji “Fuyujun”

Nagano prefecture

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For your cheat nights

This robust winter seasonal release pairs well with rich flavors such as foie gras, white fish meunière, mushrooms sautéed in butter, bone-in chicken and thick-cut bacon. The aroma is achieved by blending two different yeasts, and there’s a rawness due to the sake being freshly squeezed. It’s simply delicious and juicy. The label depicts the winter sky as seen from the brewery that’s known to be closest to the stars.


Brand Kisoji
Brewery Yukawa Brewing Company
Category Junmai Ginjo
Subcategory MurokaNamaGenshu
Taste Profile Light & Dry
Rice variety Hitogokochi
Yeast variety Association No. 901,  Association No. 1401
Alcohol 16%
RPR ? 60%
SMV ? 0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kisoji “Fuyujun” is over ice or cold (40-60°F).
  • Recommended
  • Not Recommended


Kisoji “Fuyujun” - Nagano prefecture

Kisoji is made in Nagano prefecture in the Chubu region.

Taste Metrics

Tasting Notes

  • Muscat Grape

    Muscat Grape

Recommended Pairing

  • Seafood

  • Veggies

  • Meat


Yukawa Brewing Company

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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