Aged sake has been used in wedding ceremonies and other ceremonies held at the imperial palace since an ancient time in Japan. Awaji Island is the first island in Japan created by the god according to the ancient Japanese literature called Kojiki and Nihon Shoki. The island full of fresh produce and seafood was also called “Mitsukekuni” because these fresh items were considered the best and sent to the imperial palace. Both Awaji Island and aged sake shares a long history.
Most people imagine wine when they hear the word “aged”. However, today we will talk about good sake, i.e. aged Japanese sake.
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What is Aged Sake?
“Long-term Aged Sake Research Group”, an organization aiming to popularize aged sake and improve technology for the aging Japanese sake, defines “aged sake” as sake excluding those with sweetener which was aged more than three years.
Right here at Koshunoya on Awaji Island, you can experience the premium brand of aged sake, Inishie no Bishu, collected from breweries in 19 prefectures in Japan. The first floor is a shop and the second floor is a bar with a food menu.
Degustation of Aged Sake
At the Bar, you can compare 43 brands of sake (Japanese sake, shochu, plum liquor, and awamori {strong Okinawan liquor}) with a delectable dish made with local produce and seafood from the island. For degustation, there are three sets of 10 brands: one set from the eastern region, one from the western region, and one from the Hokuriku region.
The darkness of color doesn’t indicate the amount of years aged. The color of sake is affected by the weather during the aging process. As you can see in the above photo, the color of sake varies. Each aroma and taste also differ from one to the other. The aroma of aged sake is so rich that you might even get drunk just by smelling the aroma!
At the Bar, another feature you shouldn’t miss is the food menu. Chef Hal Yamashita, an owner/chef of Hal Yamashita in Tokyo, who is an advisor to Hyogo Prefecture’s Hyogo Food Promotion, and was a master chef of the Japanese Team of chefs at the World Gourmet Summit in 2012, supervised the menu creation. The menu offers a wide variety including Takoyaki (octopus balls, Osaka’s local favorite), Okonomiyaki (another Osaka’s popular dish), pasta, Japanese style curry, set lunch, and a full-course lunch/supper, all using fresh produce and seafood, and meat locally harvested/caught.
The sake in the above photo, 2009 Inishie no bishu, is similar to white wine and it is perfect for those who like white wine but are not too familiar with sake. Delicious sake and food will certainly satisfy your mind and palate.
Extraordinary Ocean View, a Must-See in Your Trip
A sunset on the west coast of Awaji Island, which you can view from the Bar Counter, is selected as one of “Japan’s Top 100 Sunsets”. This sunset will be for sure one of your unforgettable memories in Japan.
Aged Sake, a Great Souvenir
At the shop on the first floor, close to 70 kinds of aged sake are sold. In addition, those snacks perfect to accompany your sake such as dried fruits locally harvested without any additives, Japanese beef jerky and seafood products are offered. Don’t miss this opportunity to buy a souvenir for your friends back home or for yourself to recreate your experience in Japan with aged sake and Japanese snacks.
Koshunoya is a rare shop/bar even in Japan, specializing in aged sake. Degustation will definitely add a memorable page to your experiences in Japan!
You can even create your own vintage sake at Koshunoya.
Open: 11:30~21:00 (L.O.20:00)
Closed: Thursdays
