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Koshu is aged sake: at least 2 years old, often much older, deliberately aged to gain the flavor, length, and depth that only time can impart.
Not everything here is self-proclaimed koshu: a term that has no official definition, and is rarely used on sake labels. Instead, everything here is aged a minimum of 2 years, and more specifically, carries the flavor and style of koshu: mushroomy, umami, caramel color and deep flavor.
Expect more selections in Winter, fewer in Summer.
