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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 Guinomi ·   Masu ·   Ochoko ·