Aged sake (koshu)
Aged sake (koshu) (古酒・熟成): Sake aged for years: amber colour, caramel and nutty notes.
- Japanese
- 古酒・熟成（こしゅ）
- Group
- Styles
From “Types of sake”
Koshu / aged sake: aged for years; amber, with caramel and nut notes.
Related terms
- HiyaoroshiBrewed in winter, rested over summer, released in autumn without a second pasteurisation. Mellow.
- Alcohol by volume (ABV)How much of the drink is alcohol. Sake is usually 15–16% (genshu 17–20%), honkaku shochu mostly 25%, awamori around 30% and some aged kusu over 40%.
- KusuAwamori aged three years or more. Round, with a sweet aroma.
- ShitsugiTopping up the oldest pot of awamori from the next-oldest, to keep kusu alive and growing.
- Oyazake (parent pot)The oldest pot in shitsugi, topped up from the next-oldest. Take out no more than a tenth a year.
- ChibugwāA small Okinawan cup for sipping kusu.