Please note: This article is about a type of sake. For other uses of the term, please see Koshu (disambiguation).

Koshu was an aged sake, made with a special process that made it more resilient to aging. Koshu was transferred from the original cypress barrels and aged further in different barrels that imparted hints of other flavors. Koshu took on an amber hue as it aged and was more complex in flavor than other types. [1] Sake could not be aged longer than a few extra months without ruining the brew. [2]


  1. Book of Water, p. 120
  2. Book of Water, p. 122

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