The aging is done in stainless steel tanks without any other influence, simply to let the sake evolve by itself. Aging as long to allow the aromas to stabilize, and to gain flexibility on the intense flavors obtained by a shorter aging (Hanahato also exists versions aged 8 years). The aromas harmonize and the sake becomes sophisticated. As Daïkoshu is also a Kijoshu, the softness remains marked, it remains in the background and gives the whole a very silky texture.