Aging makes sake softer and milder
After sake brewing process, they need some time for maturation to make sake more stable.
Because of Japanese sake need a lot of space for maturation, most sakes aged less than 1 year. After brewing and shot aging process, most sakes was bottled and provide customer in current year.
Some sake brewery want their sake have special flavor and smooth texture, they would brew special item and aged more than 1 year.
Aged sake not only have chemical reaction, the enzymes and micro-organics in sake also join the aging reaction. Aging make sake smooth and sweet. If sake maturation in low temperate and avoid light place, the sake would still clear and the flavor would be concentrate.
If you can’t get the aging sake from brewery, you could subscribe SAKEMARU and get the Sake aged in snow dorm after 1 year.
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