湯川酒造店The current head of this brewery is the 16th since its founding in 1650. Located 936 meters (over 3070 feet) above sea level, the brewery experiences temperatures dropping to -18° C (just under 0° F) during the brewing season from December through February. Thus, they have spent generations making use of brewing techniques that can withstand the cold to craft their sake.
| Type of Sake: | Undiluted sake (without pasteurization) |
| Rice Variety: | -- |
| Rice Polish Ratio/ABV: | -- / 13% |
| Best Served: | Chilled |
"KISOJI 13% Undiluted sake (without pasteurization)" is a Japanese sake with a light taste brewed to a strength of 13% as original sake. It has a distinctive flavor with impressive tartness and a body originating from the rice used to make it. It pairs well with citrusy sauces, fresh vegetables, and more. We recommend chilling it well before drinking.
| Type of Sake: | Junmaishu |
| Rice Variety: | Hitogokochi |
| Rice Polish Ratio/ABV: | 70% / 16% |
| Best Served: | Chilled |
KISOJI KOJI+ is an export-only product created around the idea of a complex flavor that combines a first impression of sweetness with a tartness and bitterness that originate from the koji used to craft it. The flavor elements it contains will vary in their prominence depending on its temperature or the food with which it is paired, but it matches well with beef or mutton as well as blue cheese. It also pairs wonderfully with dishes containing salty ingredients such as brined olives, dishes with miso, and robustly flavored Chinese cuisine.
03 Jul 2019 - Food & Drink
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23 Jun 2019 - Food & Drink
