Hakushika Koshu 10 Years 500ml: 10-year aged sake from Hyogo

CHF 49.00

Taxes included.

Type: Koshu (Tokubetsu Honjozo)

Alcohol content: 17–18%

Serving temperature: 8-15° C, at room temperature, or warm at 40° C

Rice: 100% Yamada Nishiki – Hyogo Prefecture

Seimaibuai: 70%

Nihonshudo: -6

DESCRIPTION

The Hakushika Koshu 10 Years is an aged sake that expresses the deepest, most enveloping, and contemplative side of nihonshu.

Produced by Hakushika, a historic brewery in Nishinomiya, Hyogo, it is made with 100% Yamada Nishiki rice from Hyogo Prefecture and left to mature for over 10 years, developing an intense, rich, and refined personality.

The long aging process concentrates the aromatic and taste profile, resulting in a sake with full sweetness, a velvety texture, and remarkable persistence. On the nose, hints of dried fruit, honey, caramel, ripe fruit, and elegant oxidative notes emerge, while on the palate it offers body, softness, and depth, with a long, warm, and harmonious finish.

Its amber color and structure make it a perfect sake for those wishing to discover the charm of aged sake, which can engage with the world of oxidative wines, meditation spirits, and great end-of-meal pairings.

Why we love it

Over 10 years of maturation: A sake that has acquired complexity, roundness, and a unique character.
Rich but elegant: Sweetness, fullness, and evolved notes are present, yet well-integrated into a harmonious whole.
Great serving versatility: It can be enjoyed chilled, on the rocks, at room temperature, or slightly warmed.
Perfect for special moments: This is a sake for meditation, gifting, or significant gastronomic pairings.
With gift box: A detail that also makes it ideal as a gift bottle.

Food Pairing

The Hakushika Koshu 10 Years is designed to accompany intense dishes, mature flavors, and rich preparations, but it also surprises with desserts.

Aged cheeses: Excellent with Gruyère Réserve, Sbrinz, aged Vacherin Fribourgeois, and extra-aged Appenzeller. The evolved, soft, and slightly caramel notes of the sake pair very well with the salinity, umami component, and long persistence of these cheeses. Interesting with blue or intense-flavored cheeses, where the sweetness of the Koshu balances the salty and spicy notes.
Foie gras and rich cuisine: Its sweetness and structure pair very well with fatty and savory dishes.
Intense Asian cuisine: Excellent with Chinese or Japanese dishes with umami and slightly caramelized tones.
Dessert: Ideal with crème brûlée, desserts featuring dried fruits, caramel, chestnut, and chocolate.
Over ice cream: Delicious poured over vanilla ice cream to create a sophisticated, rich, and aromatic dessert.

How to serve it

This is a sake that changes its character in a fascinating way depending on the temperature:

Well chilled (8–15° C): more defined and controlled, with greater aromatic precision.
At room temperature: broader, more complex, and rounder.
Warm (40° C): even softer, more enveloping, and deeper.
On the rocks: an original method that highlights its aromatic richness with greater freshness.

Did you know: Aging in sake is not the norm as it is in wine, but in some cases, it gives rise to fascinating styles called koshu, in which time develops notes of honey, spices, dried fruit, and caramel. The Hakushika Koshu 10 Years is an excellent example of this category, perfect for those who want to explore the more mature and gastronomic side of sake.