Aging Makes Sake Softer and Milder
After the sake brewing process, the sake needs some time for maturation to make it more stable. Most sakes age less than 1 year due to the large amount of space required for maturation. After the brewing and short aging period, most sakes are bottled and provided to customers in the same year.
Some sake breweries want their sake to have a special flavor and smooth texture, so they brew a special item and age it for more than 1 year.
Aged sake undergoes a chemical reaction and the enzymes and micro-organisms in the sake also contribute to the aging process. Aging makes sake smooth and sweet. If sake is matured in low temperatures and a place that avoids exposure to light, the sake will remain clear and the flavor will be concentrated.
If you cannot get aged sake from a brewery, you can subscribe to SAKEMARU and get sake aged in a snow dorm after 1 year.
