KISOJI

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KISOJI

KISOJI
KOJI+(plus)

junmai sake made only from rice,koji mold,and water

A product developed for export to Europe. Using Hitogokochi rice, it easily produces a deep, mellow flavor. Moreover, by increasing the amount of malted rice, it expresses the complex flavor of the sweetness and acidness quite clearly from the off-flavor bitterness. This one aims to serve as a substitute for white wine situations and goes well with blue cheese.

Rice Materials:Shinshu Hitogokochi Rice
ratio indicating the quantity of polished rice gained from a given quantity of brown rice:70%

木曽路大吟醸

Kisoji
Daiginjo

top-quality sake brewed from rice grains polished to 50% of weight or less

Turned into a product after being submitted for the Zenkoku Shinshu Kanpyoukai, the National Shinshu Awards. It is the one single bottle that won the daiginjo award. Florid aroma and superb balance of sweeteness. The bitter off-flavor has been completely removed yeilding a pure, smooth taste. With a light, stiff and slackless aftertaste, the aroma is overflowing with taste. Please enjoy cold at 10 to 15 degrees Celsius in glass sake cups or wine glasses.

Rice Materials:Tojo Yamadanishiki
ratio indicating the quantity of polished rice gained from a given quantity of brown rice:40%

無濾過生酒1

Kisoji
Junmai Ginjo

ginjo sake made only from rice,koji mold,and warter

With an elegant flavor that boasts the sweetness and taste of rice, the off-flavor aftertaste is lightly bitter and bold. While being clean and beautiful, the lure and charm of this sake is the shaded flavor. This one is unexpectedly great with curry and other spicy foods. Served at room temperature or cold between 10 and 15 degrees Celsius. While glassware is fine, glupping it down is a great way to enjoy it.

Rice Materials:Shinshu Miyamanishiki
ratio indicating the quantity of polished rice gained from a given quantity of brown rice:50%

無濾過生酒1

Kisoji
Tokubetsu-Junmaishu

sake made only from rice,koji mold,and water

The concept of this sake is one that normally accompanies your dinner time drinking. While there’s no flashy taste, we hope this serves as the best way to enjoy a home cooked meal. Slowly aged for over a year, with a mild and mellow taste and well-rounded body. A very relaxed blend that can be drunk over and over again. Served at room temperature or hot between 20 and 50 degress Celsius and made to meet all eating situations. Please enjoy sipping it in small sake cups.

Rice Materials:Shinshu Miyamanishiki
ratio indicating the quantity of polished rice gained from a given quantity of brown rice:55%