KISOJI
Together with the ancient days of Kisoji and from now and into the future,
the name remains the same.
KISOJI
Junmaidaiginjo Yamada-nishiki 35
The ginjo aroma is fluity and taste is well-rounded rice with a pure. Nimble aftertaste as well as clear is so great!
■Sake rice: Tojo Yamadanishiki
■Rice-polishing rate: 35%
KISOJI
Junmaidaiginjo Kinmon-nishiki
We hope to brewed the finest sake with rice raised at Nagano: Kinmon-nishiki. The elegant taste is staying your memory.
■Sake rice: Nagano Kinmonnishiki
■Rice-polishing rate: 40%
KISOJI
Daiginjo Yamada-nishiki 35
The Ginjo aroma(elegant, flowery, clear and lovely) and sweetness are balanced. The off-flavor is not appeared and nimble after taste is pure.
■Sake rice: Tojo Yamadanishiki
■Rice-polishing rate: 35%
KISOJI
Junmaiginjo
The Ginjo aroma is roundly and balanced with sweetness. It has Umami and little bitterness in aftertaste derived from Miyama-nishiki.
■Sake rice: Nagano Miyamanishiki
■Rice-polishing rate: 50%
KISOJI
Tokubetsu-junmaishu
Taste of this sake are balanced by light aging about 1~2years. You can enjoy thick taste and Umami result from aging.
■Sake rice: Nagano Miyamanishiki
■Rice-polishing rate: 55%
KISOJI
Junmashu
Variety tastes of this sake caused by using regular rice for eat is containing protein and lipid than rice for sake brewing.
■Rice-polishing rate: 70%
KISOJI
Tokubetsu-junmai Daikanshikomi
This sake has enhanced rich taste and fresh acid. You can enjoy seasonally 3 types of sake.
■Sake rice: Nagano Hitogokochi
■Rice-polishing rate: 55%
KISOJI
30% Koji Junmaishu
The rich taste derived from Koji, clear acidly taste and amino acidly deriver from fermentation, these complex tastes has expressed from increasing Koji.
■Sake rice: Nagano Hitogokochi
■Rice-polishing rate: 70%
Sanmizuki
Tokubetsu-junmaishu
“The sake of Kiso village” rice, brewing place, naming, title, all are from Kiso village. It’s loved by people of Kiso village.
■Sake rice: Kisomura Yoneshiro
■Rice-polishing rate: 60%
KISOJI
Honjouzoshu
Taste is light and dry. It’s good for warmed sake.
■Rice-polishing rate: 70%
KISOJI
Honjouzo Genshu
This sake is Genshu, so alcohol is high about 19%. We recommend to enjoy chilled or sake on the rocks.
■Rice-polishing rate: 70%
KISOJI
Kasen（Futsushu）
This is regular sake of Kisoji. This is tasty sake we are pairing with local cuisine.
■Rice-polishing rate: 70%
KISOJI
Namachozoshu
This sake goes down well. The taste has sharpness and little sweetness.
■Rice-polishing rate: 70%
KISOJI
Nigori-sake(cloudy sake)
It’s tasty cloudy sake. This sake goes down smoothly.
■Rice-polishing rate: 70%
KISOJI
Honmoto
(not pasteurized sake)
Shiboritate of Honjozoshu. This sake is bottling at the same time as pressing. Let’s enjoy fresh sake!
■Rice-polishing rate: 70%
KISOJI
Yuki-moromi
(not pasteurized cloudy sake)
This sake is an in-bottle secondary fermentation. You can enjoy sparkling cloudy sake.
■Rice-polishing rate: 70%
KISOJI
Winter Junmai
(not pasteurized sake)
This sake is limited in winter. It’s so good slightly sparkling immediately after they are collected by pressing due to their dissolved carbon dioxide.
■Sake rice: Nagano Hitogokochi
■Rice-polishing rate: 60%
KISOJI
Summer Ginjo
This sake is limited in summer. The ginjo aroma is clear. It’s good for chilled and goes down well.
■Sake rice: Nagano Hitogokochi
■Rice-polishing rate: 49%
KISOJI
Summer Junmai
This sake is limited in summer. It has thick taste and Umami. We brew more dry taste than other junmaishu for summer.
■Sake rice: Nagano Hitogokochi
■Rice-polishing rate: 60%