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.