The general Japanese term for aged sake is koshu. The word is made up of the Chinese characters for old (古）and sake（酒）. Another common label term for aged sake (although rarely printed in English) is choki jukuseishu, which literally translates to long term aged sake.
You might sometimes compare aged sake to sherry wine, caramel, dried mushrooms or raisins. This is all due to the oxidation throughout the aging period. Traditionally, sake is rarely aged in oak vessels like wine, but some brewers have begun to explore this too, in which case, you might get hints of vanilla, butter or toast.
Aged sake can be considered to intoxicate the body in a slow and warming way.
This sake is known as Jukusei-shu. Jukusei-shu sake is described as having more mature aromas but an excellent balance of bitterness and acidity.
Aged in the bottle since 1998.
Please store your Sachi in a dark place. Or wrap your Sachi in something like newspaper to prevent any light getting through. Light is the one thing that can damage your Saké. Opening sakés like Sachi, it is best to open the bottle once then close it and leave it for a week. If you can’t wait that long, then just open it once and shake it around. After you open a bottle of Sachi it will keep for at least 3 months. In fact it will develop and improve over the first 6 months and then settle. Aging adds another dimension to your enjoyment of Saké, and for those who possess the necessary will power, Sachi is a great Saké for aging.
Enjoy this sake warmed or at room temperature.
Polishing Ratio: 60%
- Tottori Prefecture