Maturation

Prior to bottling and release to market, most sake undergo a period of maturation and develop to become more integrated. The maturation time is dictated by the desired finished character. Whether a sake is aged a month and released as a youthful, brash, unpasteurized namazake or, as for certain aged Koshu sake, they have been singularly nutured in the same manner of an aged sherry, the point is to allow for the various proteins, amino acids, sugars and alcohols to develop the correct balance and harmony and to achieve their most perfect expression.