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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.
Kisoji is made in
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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