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Koshu is a very small category in the sake world. Designed to be aged, this is generally done at the brewery and released when considered ready to drink by the brewer. There are two distinct styles of aging sake. The first is at super low temperatures generally zero or below where the sake is kept in sealed bottles. It retains a bright colour and gathers complexity. The second style is at cellar temperatures in large open containers where it becomes richer, darker in colour and deeper in flavour.
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