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Aged Sake (Koshu) Tasting
February 10, 2015 @ 7:00 pm - 9:00 pm
$80
For something unusual and unique, give aged sake a shot. Once a common practice, aged sake – known as koshu, or Choki Jukuseishu – has fallen by the wayside, for pragmatic reasons, as well as the for the fact that aged sake isn’t considered mind-blowingly better for the money.
But that says more about how much the aging process adds to the cost of production. Koshu still offers a unique complexity that’s compelling enough to coerce some sake brewers to give it a try. It is still very rare, and well-known sake pundit John Gauntner puts it in perspective: “The amount of sake laid down each year to age for a significant time (more than three years) is about one percent of one percent of one percent; that’s it.”
Its inherent rarity itself is worth the journey, which is why you might want to check out this koshu tasting conducted by Inter Rice Asia, which will feature at least seven different aged sakes. It will be held at the Ippin Cafe Bar, and will also serve food that pair well with aged sake.
Sake List
- Taiheizan 100 anniversary Daiginjo
- Kizakura Ginjo Hizoshu 12 years aged
- Kikusui Setsugoro Daiginjo Genshu 5 years
- Kikusui Setsugoro Daiginjo Genshu 6 years
- Sawanotsuru Kimoto Umeshu 1999
- Manotsuru Hizo Koshu Daiginjo BY10
- Hizou Koshu Aumont Ginjo Genshu , 1997
To confirm your place, please email Adrian (at) interriceasia (dot ) com
