How Many Have You Had?

Join Here and Start Rating!
Saké - Koshu
An aged sake. Can be musty and bacterial, smoky and rich. Stored either in the bottle or in a tank. A substyle to this is Kijoshu, where half of the water used to brew is replaced with sake which leads to a very sweet sake, and aged for several years, similar to port.

Serve in GuinomiMasuOchoko Include Retired