ArrowArtboardCreated with Sketch.Title ChevronTitle ChevronIcon FacebookIcon LinkedinIcon Mail ContactPath LayerIcon MailPositive ArrowIcon Print
Food & Beverage

Underwater aging adds deep taste to Japanese sake

Drinkers gulp up sake matured in the ocean in search of luxury, uniqueness

Shiraki Brewery's underwater-aged Daruma Masamune is kept submerged long enough for shellfish to attach themselves to the bottles. (Photo courtesy of Shiraki Brewery)

TOKYO -- Sake aged underwater is drawing the attention of drinkers, with fans saying the waves and stable temperatures of the ocean environment give the brews a unique flavor compared with those aged aboveground.

Despite a steady decline in Japan's overall sake consumption, those made with unique aging methods sell well. Sake matured beneath the waves, for one, is a popular gift that offers a sense of luxury and rarity.

Sponsored Content

About Sponsored Content This content was commissioned by Nikkei's Global Business Bureau.

Nikkei Asian Review, now known as Nikkei Asia, will be the voice of the Asian Century.

Celebrate our next chapter
Free access for everyone - Sep. 30

Find out more