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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.
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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