Long-term aging produces sweetness, aroma, and sourness, allowing you to enjoy a rich and delicious flavor. It would be difficult to make domestic aged sake made in that year again.
The taste and aroma will vary depending on the temperature of the year, the way the air blows into the tanks inside the warehouse, and the composition of the raw materials.
The taste of fine sake from ancient times is expressed using three elements : sweetness, sourness, and aroma .
<Sweetness> The stronger the caramel-like sweetness, the more you can taste the aged sake.
<Acidity> The higher the acidity, the sharper it will be and the more compatible it will be with food.
<Aroma> You can feel a variety of aromas such as fruits and spices that you would not expect from Japanese alcoholic beverages.
When all three elements are high, it feels rich, and when all three elements are low, it feels light. A relatively high level of any one of these elements will result in a distinctive drink.
It changes depending on the changes in the ingredients contained, but it is said that the higher the ingredient concentration, the longer the aging period, and the greater the difference in storage temperature, the darker the color will be.