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Food & Beverage

Japanese brewers define metrics for labeling 'vintage' sake

Only products 10 years or older qualify as group tries to revive national drink

Experts have created a collection of aged sake to commemorate the founding of the Tokisake Association, a body that promotes premium aged sake. (Photo by Hiroki Obayashi)

TOKYO -- An association of seven time-honored Japanese sake brewers has developed standards for certifying the quality of well-aged sake as part of efforts to promote sales of high-quality koshu, or vintage sake.

For koshu certification, the Kyoto-based Tokisake Association requires that rice grown in Japan be used and that the beverage is aged for at least 10 years. Brewers are required to keep records of production.

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