To age like fine wine is to become more attractive over the years, but what does it mean to age like sake?
Aging sake is a completely different process from aging wine or other western alcoholic beverages like whiskey or brandy. Let’s explore the rich history and various production methods for aging sake.
A Brief History of Aged Sake
Centuries ago, the Japanese aristocracy considered aging sake to make koshu — literally translated as “old sake” — as the best way to drink sake. That perception changed with new Meiji-era tax laws, which taxed brewers more the longer they aged their sake.
Due to the reforms, it was far more profitable to sell the sake immediately rather than to wait three to five years before they could make any money. The public’s preferences shifted over time, and people still continued to purchase fresh sake over koshu, even after the government reversed the tax laws.
You can still find koshu today, though it only makes up a tiny percentage of total sake production. While a few artisanal breweries specialize in this style, others usually only release limited runs on special occasions. This means koshu is usually more difficult to find outside of Japan — but it’s well worth the effort.
Variations in the Sake Aging Process
Unlike with wine and other western spirits, there is no standard for aging sake. Each brewer has their own process, which gives them total creative freedom over how aging changes the flavor profile of sake. Some of the most common storage conditions for aging sake brewers choose are:
- Chilled: Any sake best served chilled, like a premium Ginjo or Daiginjo, usually needs to age at lower temperatures to retain its lightness and sweetness.
- Room temperature: Sakes aged at or close to room temperature deepen in appearance and flavor, often transforming into a totally new drink.
- Tanks: The traditional method of aging sake is to store it in a large cedar tank in a dark space with a consistent temperature.
- Bottles: Some brewers will age sake in individual bottles at either room or low temperatures.
Some brewers will also use hybrid methods, such as beginning the aging process in a large tank at room temperature and draining the sake before transferring it to bottles and refrigerating it for the final year.
Common Characteristics of Aged Sake
While there is no consensus on what the ideal koshu should look and taste like, the benefits of aging sake remain the same between brewers. Here are some of the most common traits you can expect from a sake that has been aged for three to five years:
- Taste: It’s difficult to provide a specific answer for how aging affects sake flavor, as results can vary wildly depending on the brewing techniques used. Often, though, you can expect koshu to be mellow and savory, with a thicker texture and a longer finish.
- Color: While sake aged at room temperatures usually darkens to a warm gold or deep brown, aging it at lower temperatures can prevent it from changing color.
- Aroma: When you pour koshu aged for three to five years, you might smell an earthy, nutty aroma with hints of caramel, honey or vanilla. Sake that has been aged for even longer can take on more umami fragrance notes reminiscent of soy sauce and dried fruits.
Tips and Tricks: How to Enjoy Koshu at Home
Here are some things you need to know to get the old-school sake drinking experience in the comfort of your own home.
1. How Do You Drink Aged Sake?
You can drink aged sake much like you would fresh sake, though there are some things you can do to elevate the experience:
- Glassware: Short ceramic ochoko can lend your koshu a more traditional vibe, while a red wine glass with a large bulb can enhance the experience by allowing the drink to express its more subtle aromas and flavor notes.
- Drinking temperature: Like many spirits and hard liquors, room temperature is ideal for most aged sake. If the original product was a lighter variety, it’s better to drink it chilled.
- Pairings: Choosing the right food complement is just as important for koshu as it is for fresh sake. Deep, complex koshu pairs well with rich savory and sweet foods like charcuterie meats and cheeses, fried appetizers, dried fruits and bitter chocolate.
2. Can You Age Sake Yourself?
Technically, yes — you can age sake at home as long as your home can provide the right storage conditions for aging sake:
- Consistent temperatures: Storing sake in a place that experiences major shifts in temperature, like a garage or backyard shed, can cause the sake to go bad. Instead, keep it somewhere that keeps a stable temperature, like your refrigerator or pantry.
- Darkness: Even in a colored bottle, exposure to light can oxidize the sake and cause it to spoil. Keep it in a dark environment, and wrap the container in newspaper or another opaque paper for extra protection.
- Sake type: Some types of sake age beautifully, while others take on an unpleasant taste if stored in the wrong conditions. Generally, the more delicate a sake is, the less suitable it is for aging.
That said, sake brewers put tremendous amounts of care and effort into their products — and they intend for you to drink them fresh! We recommend starting with some professionally made koshu first before trying it yourself.
3. Can All Sakes Be Aged?
Sakes with the following characteristics are best for aging:
- Rich and full body: A complex, full-bodied sake holds up better over time due to its defined structure. Some more delicate sakes can also age well at lower temperatures.
- Higher acidity: Acid acts as a preservative, so a sake with medium to high acidity is well-suited for aging.
- Dry to semi-dry: Dryer sakes are usually better for aging due to their lower sugar content.
4. How Can You Tell How Old a Sake Is?
Check the brewing year (BY) on the label! Each sake brewing season lasts from July 1 of the year on the label to the following June 30. So a bottle labeled “BY 2022” would have been brewed between July 1, 2022 and June 30, 2023.
Here’s where it can get confusing. Many breweries label their bottles according to the traditional Japanese dating system. Each year in this system corresponds to the number of years an emperor has been in power, and it restarts with each new emperor.
We’ve been in the Reiwa era since Emperor Naruhito took the throne in 2019 (Reiwa 1). So if you buy a bottle labeled “1 BY” today, it would have been brewed sometime between July 1, 2019 and June 30, 2020.
Try Premium Sake From Takara Sake USA
If you like aged wine or bourbon, you’re likely to enjoy a high-quality aged sake. But if you’re entirely new to the world of sake, we recommend starting with a fresh bottle so you can get used to its unique textures and flavors.
Want to get started? Browse our Online Store to find your new favorite sake today. We occasionally release special koshu runs, so keep an eye out for featured drops!
