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Koshu sakes are aged in casks or vats for at least 3 years. Although it is often assumed that sake is best drunk fresh, Koshu is far from just a curiosity, and a few breweries are making a real specialty of that technique. We have here high quality products, smooth sakes, with complex notes of ripe fruit, cooked fruits, with notes of fino or rancio wine. 
 | Choose a Koshu sake if you like full-bodied sakes, complex notes of ripe fruit, cooked and jammy fruits, Fino or Rancio notes. These are quite unconventional and rare sakes. |
<p style="text-align: justify;">Originally intended for cooking and used in preparations of the Izumo region, it is as magnificent as it is and very interesting to taste. A rich umami, a beautiful sweetness and a unique texture give a new dimension to cooking fish in broth. It is also used as a seasoning. <br /><br /><strong>One of a kind, to taste absolutely!</strong><br /><br /><span style="color: #9b9b9b;">出雲地伝酒 米田酒造（島根県）</span><br /><span style="color: #9b9b9b;">72cl -alc. 13% vol. </span></p>
<p style="text-align: justify;">With such incredible elegance produced by a little family brewery situated on the island of Kurahashi. They were the first to bottle Kijoshu, the sake’s that are adjusted with sakes.<br /><br /><strong>A 8 year old Kijoshu, rich and well-rounded</strong> <br /><br /><span style="color: #9b9b9b;">華鳩 純米貴醸酒 8年貯蔵 榎酒造（広島県）</span><br /><span style="color: #9b9b9b;">50cl - alc. 16.5% vol.</span></p>
<p style="text-align: justify;">An ultra-neat, rich and well-structured junmaï sake. A remarkably expressive nose for a junmaï-style sake, marked by fruity aromas of banana, pear, on cereal notes and lactic notes of fresh yogurt.<br /><br /><strong>Sword of samurai, rich, powerful, structured<br /><br /></strong><span style="color: #9b9b9b;">宗玄純米 宗玄酒造（石川県） </span><br /><span style="color: #9b9b9b;">72cl -alc. 15% vol.</span></p>
<p style="text-align: justify;">The nose alone evokes the density that is found in the mouth, this depth gained one hand by the long maturation, but also by the influence of yeasts used (as it is a Yamahai). This gives a rich sake, powerful, with a nice long finish that evokes that cooked wine, fino wines.<br /><br /><strong>A nice amber color for this Koshu aged between 6 and 7 years<br /><br /></strong><span style="color: #9b9b9b;">美田 山廃純米 熟成 三井の寿（福岡県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 16% vol.</span></p>
<p style="text-align: justify;">A sake elaborate from 100% rice-koji. Yellow gold, the nose is powerful; he evokes the scent of wild flowers. A good acidity, with a mild and creamy background. The Jijoshu sake evokes ripe fruit such as apricots, plums, but also dry fruits (nuts, hazelnut) and chocolate.<br /><br /><strong>Good acidity and a soft creamy background<br /><br /></strong><span style="color: #9b9b9b;">麒麟 時醸酒 下越酒造（新潟県）</span><br /><span style="color: #9b9b9b;">72cl - alc. 17.2% vol.</span></p>
<p style="text-align: justify;">Golden Amber is a 12-year-old Koshu sake, four of which are oak barrels for whiskey. The result is incredibly complex. A dark amber sake, a nose marked by caramel almond.<br /><br /><strong>Woody, deep, mature</strong><br /><br /><span style="color: #9b9b9b;">72cl - alc. 18% vol.</span></p>
