Not all of us have the physical ability to age Japanese sake or nihonshu as it would require a controlled storage environment and patience over time. However, generally speaking, many premium sake varieties can be aged for several years, with some even being aged for decades. The length of aging and the optimal storage conditions depend on the specific sake and the brewer's intentions for the flavour profile. Some sakes are meant to be consumed fresh, while others may develop complex flavours and aromas over time. It's always best to consult with sake experts or the specific brewery for recommendations on aging a particular sake.
Our biggest range of aged sake comes from Kinmon. The Yamabuki is excellent and not too expensive. The Imada Legacy *is* expensive and extremely rare. Feel free to search our stocks to find these sakes, some 20 years old.
One of the oldest known Japanese nihonshu aged sake in Japan is the Kikunoi "Hinoki" Sake, which was aged for over 50 years. It is a highly prized and rare sake that has been carefully preserved and passed down through generations.
Perhaps the oldest aged sake in Japan is called "Kanpyokai", which is a sake that has been aged for over 100 years. It was produced by the Fukuda Sake Brewery in Hyogo Prefecture, and is considered to be one of the rarest and most valuable sakes in the world.
Sake aging in Japan has not stopped, and it continues to this day. Aging is actually an important part of the sake-making process, as it allows the flavor profile to develop over time. However, the practice of aging sake for very long periods of time has become less common, as it requires a significant amount of storage space and can be prohibitively expensive. Instead, many modern sake producers are focusing on creating high-quality, well-balanced sake that is enjoyable when it is young and fresh.