A true time capsule from the Japanese Alps.

This remarkable koshu (aged sake) was brewed in 1984 by Endo Shuzo in Nagano and matured in bottle for over 38 years before its release.
The result is a rare and dignified sake, rich with complexity and nostalgia.

Its deep amber hue hints at the layers within: intense aromas of dried apricot, banana bread, toasted nuts, and a touch of coffee.
On the palate, it unfolds with maple syrup, miso, soy, and sweet potato—each sip revealing something new.
Despite its age, the finish is surprisingly smooth and silky.

Brewed with a high polishing ratio (80%) and no added alcohol, this is a true junmai koshu, deeply rooted in traditional craftsmanship.
With an SMV of –10, it leans toward the sweet and umami-rich side, making it a perfect pairing for aged cheese, foie gras, teriyaki-glazed dishes, or even crème brûlée.

A gold medal winner at the International Wine Challenge, Keiryu Dai Koshu is not only a sake to savour, but one to remember.

Suggestions

Aged cheese, foie gras, teriyaki-glazed dishes, or even crème brûlée.

Alcohol content

16%

Serve Temperature

3-18ºC