A question we often get from customers is a simple yet fundamental one: "How does alcohol change as it ages?"
I will explain the chemical and physical changes that occur in sake, and talk about the "original sake quality design" that changes the appearance of sake after aging, and the "differences in aging temperature", etc.
In fact, I think the best thing to do is to try sake with different aging periods and feel the difference for yourself.
For example, there is "Daruma Masamune" brewed by Shiraki Kosuke Shoten in Hida, Gifu Prefecture.
By comparing the two types of sake - "3 Year Aged," which is an assembly of sake aged for over three years, and "10 Year Aged," made from raw sake aged for over 10 years - you can truly feel the power that time gives to sake.
Both are Junmai sakes brewed using the same No. 7 yeast and polished to 70%, but the golden yellow color of the sake aged for over three years has changed to amber after 10 years, and the flavor, sweetness, acidity and aroma have become more complex, making them even more appealing.
The dishes that are enhanced by the pairing are also different; sauteed young chicken in a cream sauce goes perfectly with the "3 Year Aged Wine," while sweet and sour pork with black vinegar goes perfectly with the "10 Year Aged Wine."
Please give it a try.
Related items
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- Daruma Masamune aged for 3 years
- ¥2,350
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- Daruma Masamune 10 year old sake
- ¥7,300
