Isake Junmai Koshu Vintage Sake is actually more of a ‘rice beer’ than a ‘rice wine’ as it converts the starch in the rice to fermentable sugars, like with wheat in beer production.
Koshu refers to aged sake. Most sake is made to be drunk within a year of bottling as it does not improve in the bottle, unlike wine. However, Koshu is now a growing category within sake—created with ageing in mind, it is a denser, richer style of sake. Good as an aperitif or after dinner drink—an alternative to sherry.
Richer and deeper than non-aged sake. Elegant with zesty aromas and spicy notes. The palate has good weight and a long length.
300ml Vintage: 2006
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