Koshu / Aged Sake

Japanese: 古酒

Koshu is sake usually aged for at least three years, although there is no precise regulation regarding the ageing period or any other features. The sake can be kept in different types of containers and at different temperatures. The ageing process brings a darker colour—anything from golden to brown—and adds tasting notes of sherry, caramel, roasted nuts, spices, but also soy sauce and sometimes a hint of bitterness.