In Germany and Europe, Sake is still a largely unknown niche product.

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On the one hand, Sake is not a common part of drink menus and if we come into contact with sake it is usually the common products offered in some Asian restaurants. Good sake is only served, if at all, in a few bars and restaurants in the upper class gastronomy.

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On the other hand, we compare sake with other known beverages, especially wine, and do not perceive the diverse aroma and taste profile, which only becomes apparent when tasting different sake types and styles.

 

Aged Sake is particularly well suited for an introduction to Sake in a new way with pronounced and complex aroma and flavor intensity and variety. The aroma and taste profile resulting from its maturation is not unknown to a connoisseur who is familiar with sherry, cognac, port wine or rum. And as non-distilled, but brewed beverage with an average alcohol content of 14% to 18%, Aged Sake is very pleasant to enjoy.

You can get acquainted with Aged Sake in a relaxed manner without time pressure. Closed bottles can usually be stored at room temperature for several years. Open bottles should be consumed within six months, if stored at cooler conditions within a year.

Aged sake is rare, even in Japan. Only a few breweries produce aged sake. And if, then in limited quantities only. These breweries are particularly interested in making their products available to a wider audience in the western world and we hope to be able to make a contribution with our small but fine product range.

 

In the following we provide some information about Aged Sake. Curious to hear more?

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Please write to us!