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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.

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