Koshunoya is a shop and bar lounge located in Awaji Island's theater and restaurant "SEIKAIHA". It carries a wide selection of rare and valuable vintage sake, including sake, shochu, awamori, and plum wine, which are all rare in Japan and have been aged for over 40 years. Additionally, there will be a lineup of long-aged vintage sake carefully selected from over 100 breweries across Japan.

At the shop on the first floor, you can sample and purchase vintage sake. Vintage drinks and meals can be enjoyed at the bar lounge on the second floor. In a luxurious space for adults, you can enjoy the marriage of beautiful scenery, delicious sake, and gourmet food. The interior of the store is a luxurious space with elegant interiors lined with furniture and antique furniture.

Located on the west coast of Awaji Island, it is conveniently located 40 minutes from Kobe and 60 minutes from Osaka. You can enjoy a spectacular view of the Seto Inland Sea along the west coast, which has been selected as one of Japan's top 100 sunsets. The building's appearance is modeled after a Japanese warehouse.

1F Vintage Sake Shop

Vintage Sake Shop will display and sell the premium aged sake brand "Ancient Sake". There is also aged sake that is sold only here. There are old sakes that have won awards in numerous competitions.

Many brands have won gold medals at the "Feminalise World Wine Competition 2022" held in France and the world's largest wine competition "IWC" held in the UK.

Additionally, there are dried fruits and beef jerky made exclusively in Japan that go well with aged sake, as well as processed seafood from all over the country.

You can purchase rare vintage gifts that you would like to give to mature adults. You can also experience "Vintage Sake Assemblage", where you can freely blend famous sake to create your own unique taste.

There is also a presentation space where you can learn about the history and culture of old sake.

2F Vintage Sake Dining＆Lounge

Vintage Sake Dining & Lounge offers a menu of meals and cafes, including a comparison set of meals made with ingredients from Awaji Island and aged sake.

The general producer is Haruyuki Yamashita, who is Hyogo's food advisor and was selected as the master chef representing Japan at the World Gourmet Summit.

The menu includes okonomiyaki, oden, and Akashiyaki made with ingredients from Awaji Island, as well as non-genre creative dishes made with fresh ingredients such as local vegetables, fruits, meat, and fish that go well with aged sake.

When comparing aged sake, you can choose from 43 brands of aged sake (sake, shochu, plum wine, and awamori). Furthermore, the pairing menu is carefully selected by our sommelier.

From the ocean-view counter seats along the coast, you can enjoy a panoramic view of the Seto Inland Sea and the spectacular sunset that has been selected as one of Japan's top 100 sunsets.

A lounge sofa decorated with vintage trunk cases creates an extraordinary moment. It will be a supreme dining experience where you will be intoxicated by delicious sake, gourmet food, and beautiful scenery in a luxurious space for adults.

A marriage of aged sake and creative cuisine that takes advantage of the blessings of Awaji Island.

Flagship of Long-aged Vintage Sake

Awaji Island has a food culture that has been called a "Land of Food" since ancient times, as ingredients were presented to the imperial court, and a history of "the myth of the creation of a nation", where it is said to be the first island to be born in Japan.

Similarly, aged sake has a history and culture of being used in imperial wedding ceremonies since ancient times. The blessings of nature and rich food, which have not changed since the Manyo era, are fused together.

The concept is "long-aged vintage sake that can only be found here". This is the flagship shop of the aged sake premium brand "Kogo no Bishu".

"Beautiful Sake from Ancient Times" sets a aging standard of 10 years or more, and carefully selects long-aged vintage sake, shochu, awamori, and plum wine with a rich aroma and flavor from 42 sake breweries in 19 prefectures across Japan.

Of the sake produced nationwide, the survival rate of vintages that are over 10 years old is 0.0009%. This is a rare aged sake that is less than the size of an Olympic pool. We also carry rare vintage sake that has been aged for over 40 years and has very little storage.

Changes in Taste Due to Long-term Aging of Sake

Sake is aged for a long period of time to develop sweetness, flavor, and sourness, allowing you to enjoy a rich and delicious taste. It is almost impossible to reproduce the taste of domestic aged sake brewed in that year.

The taste and aroma will vary depending on the year's temperature, environment, and condition of the raw materials. Aged sake, which has all the elements of sweetness, sourness, and flavor in a well-balanced manner, can be called an encounter.

• Sweetness: The stronger the caramel-like sweetness, the more aged sake you can taste.
• Acidity: The higher the acidity, the sharper it will be and the more compatible it will be with food.
• Flavor: You can feel a variety of aromas such as fruits and spices that you would not expect from Japanese alcoholic beverages.

If all three elements are high, it will feel rich. If it is low, it will feel pale. A relatively high level of any one of these elements will result in a distinctive drink.

Although it changes depending on the changes in the ingredients contained in it over time, it is said that the higher the ingredient concentration, the longer the aging period, and the greater the difference in storage temperature, the darker the color will be.

History of Vintage Old Sake

The history of old sake spans over 800 years. The oldest document that mentions aged sake is said to be a letter written by Nichiren Shonin during the Kamakura period. Aged sake also appeared in literature from the Edo period. It was prized as a special sake.

Since the Meiji period, it has become difficult to store aged sake, which takes time and effort, due to the burden of liquor taxes and wars. In the Heisei era, the environment for aging sake brewing finally began to develop. Sake breweries that produce high-quality aged sake have begun to appear.

Now that we have entered the Reiwa era, the time has come for all those involved in sake to come together and share the culture and appeal of Japan's proud aged sake to the world.