Kisoji “Natsujun”
Nagano prefecture
Complex and luxurious
This is a rich and complex summertime “nama” (unpasteurized) sake. They actually use just the heart of the press, which is the middle portion called “nakadori.” They also are careful to bottle swiftly and gently to minimize exposure to air, and immediately cool it to seal the freshness in the liquid. Enjoy this juicy, umami-kissed sake with summer vegetables and fruits, followed by a grilled main course on the patio.
Characteristics
| Brand | Kisoji |
| Brewery | Yukawa Brewing Company |
| Category | Junmai Ginjo |
| Subcategory | Nama, Genshu |
| Taste Profile | Rich & Dry |
| Rice variety | Miyamanishiki |
| Yeast variety | Association No. 901 |
| Alcohol | 16.00% |
| RPR | 60% |
| SMV | 0 |
| Acidity | 1.7 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Kisoji is made in Nagano prefecture in the Chubu region.
Taste Metrics
Tasting Notes
-
Muscat Grape
-
Grapefruit
-
Lime
Recommended Pairing
-
Veggies
-
Meat
-
Seafood
Yukawa Brewing Company
The beginning of this brewery dates way back to 1650, making it the second oldest brewery in Nagano prefecture. Located in Kiso village at an elevation of 3,068 feet, the brewery was a popular stop for travelers trekking through the mountain pass that connected Kyoto...
Learn moreCustomer reviews
Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
All about sake
-
Introduction
Welcome To Your Sake Journey!
-
Lesson 1
What Is Sake?
-
Lesson 2
What Is Sake Made of and How Is It Made?
-
Lesson 3
What Is Rice Polishing Ratio?
-
Lesson 4
Types of Sake
-
Lesson 5
How To Store Sake
-
Lesson 6
How To Drink and Serve Sake
-
Lesson 7
Food Pairing Guide
-
Lesson 8
Best Sake Bottles and Brands for Beginners
