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Alcoholic drinks from Japan
Koshu is sake that is stored for at least three years instead of the usual six months to a year. Slow reactions between its sugars and amino acids turn it yellow to amber and give it caramel, honey, dried-fruit and soy-sauce notes. In one study, commercial aged sakes had been stored either cool, controlled at 15 °C or below, or at ambient temperature.
| Rice, rice koji and water | The raw materials of the base sake, brewed and pressed as usual before ageing[jss-nrib2011] |
| Finished sake | Any type of sake can be aged; it is brewed and pressed as usual first[jss-nrib2011] |
| Starter | none for the ageing (the base sake uses koji and sake yeast) |
Total time across the recorded steps: 3.1 years – 53 years
What changes: Koji and yeast turn the rice mash into new sake, which is pressed off
Brewing follows the parent entry; this step is shown for context. Output: new sake.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Koshu is sake that is stored for at least three years instead of the usual six months to a year. Slow reactions between its sugars and amino acids turn it yellow to amber and give it caramel, honey, dried-fruit and soy-sauce notes. In one study, commercial aged sakes had been stored either cool, controlled at 15 °C or below, or at ambient temperature. Made in 4 steps over 3.1 years – 53 years. The longest step, age for at least three years, takes 3–53 years (Japan Sake and Shochu Makers Association and…) and runs at up to 15 °C (Boerzhijin S 2023). Aspergillus oryzae and Saccharomyces cerevisiae, in brewing the base sake only does most of the fermenting.
| Main step | 3–53 yearsReported[jss-nrib2011][boerzhijin2023] | Age for at least three years |
|---|---|---|
| Temperature | up to 15 °CReported[boerzhijin2023] | Age for at least three years |
Ordinary sake is stored about six months to a year before it is sold. Koshu is stored at least three years, long enough for the Maillard reaction to change its colour and flavour.
Pasteurised sake keeps for years. The NRIB guide notes that high temperature and long exposure to light discolour sake and raise unwanted aromas and bitterness, so ageing is controlled.
Every number is labelled with how it is known. How this atlas is made
A 2026 study of long-term aged sake grouped it with Chinese huangjiu, apart from sherry, Madeira and port, by its sulfury aroma and bitter taste.
