Embarking on a journey into the sake world means coming across a countless number of varietals. From the type of rice used to the final flavour, there’s so much variation across the categories and a type of nihonshu that’s gained traction in recent years is koshu.
Known as aged sake, koshu can be recognised by its distinctive dark colouring and depth of flavour. Although there are no official rules for the category, sake must be aged for a minimum of three years to qualify as koshu.
While considered a niche product today, there was a time where koshu was considered the cream of the crop, signifying its potential to rise to the top of the mountain again. The history of koshu is like the drink itself: intriguing, complex, full of contradictions.
Yamato Magazine 