Plus age series matures sake from six sake breweries, mainly in the Hokuriku region. Using water and sake rice grown in the area, the sake produced by the rich natural environment and the harsh cold of winter gives you a taste that sets the scene and teleports you almost immediately to the sake brewery.

Water is especially important in sake brewing. The mellowness varies depending on the hardness and minerals, which is unique to the sake brewery. For the Plus age series, we carefully hand pick sake that contains moderate alcohol, low sugar, and strong acidity that is suitable for aging. By brewing sake with a production method rooted in the region and by aging the sake in oak barrels, we are able to create a remarkable taste.

Incredible for its mellow taste, the plus age series is made by aging sake in Quercus Crispula barrels called "MIZUNARA Japanese oak". MIZUNARA, an oak unique to Japan, easily absorbs water, so it is also known as a material that is extremely difficult to process for use as a barrel. By carefully selecting the material for the barrels and toasting (heat treatment) inside, the elution of wood components is activated, and the aging effect is promoted. The toasting, which is performed while checking the baking condition to bring out the delicate taste, is the work of true craftsmanship. It is no exaggeration to say that it affects the taste of Plus Age series. Please enjoy the lingering taste of plus age sake while being transported to the mountainous natural surroundings of the breweries.

The Plus Age series is made with strong acidity but is gentle and mellow at the same time. The sake is aged in barrels to achieve a deep taste that cannot be imitated by any other method. During barrel aging, the unpleasant taste of sake is removed, and the oxygen taken into the barrel promotes mild oxidative aging, resulting in a complex taste. Aged in the best MIZUNARA Japanese oak barrels, Plus Age series has a scent reminiscent of sandalwood and agarwood, giving it a distinctive acidity, sweetness and thick creamy texture. Since the aging period is also an important factor that shapes the individuality of sake, you can enjoy the color, aroma, and mellowness of sake that changes depending on the ingredients dissolved from the barrel material during aging.

Plus Age series is aged in barrels for about 8 months, then returned to the sake brewery for long-term aging. Since the fermentation rate differs depending on the components of the water used in sake, it should be aged in a wide temperature range, such as aging at a low temperature if you want the sake to ripen for many years, and at around 15 ℃ if you want to drink it several years later. The unique feature about this endeavor is that the sake does not deteriorate. Sake, which has a mellow aroma due to barrel aging can develop a rich aroma that ripens by further aging and changes to a beautiful amber-like color. Sometimes the makers also make amazing changes. The Plus Age series also sells by "Primeur system" so that you can enjoy the changes in the aging process.

The Plus Age series is a distinction from traditional sake. You can enjoy "pairing" across international dishes such as Chinese, Western, and ethnic dishes as well as Japanese food. In particular, the complex and mellow flavor derived from barrel aging matches with protein-rich dishes, and can be combined with charcoal-grilled dishes such as yakitori and bbq. The moderate amount of alcohol and high acidity cuts through fat and softens greasiness, making it a suitable pairing for fried and deep-fried dishes. Even though it’s usually enjoyed with the food, it also makes for a very exquisite digestive.