New Challenges in Sake Maturation Technology

That being said, there is a gradual movement giving it a try. Not only has technology advanced to the point where sake is ready to be matured, there is also a growing interest in exploring new possibilities for sake in the face of declining consumption, and VINTAGIENCE has been at the forefront, experimenting with sake aging for roughly 40 years before this movement ever emerged.

By testing and monitoring various storage temperatures and environments—from icy cold temperatures to low temperatures and room temperature—we accumulate data on the optimal conditions needed for vintage sake, which are then applied to the maturation of sake and its variety of qualities. We continue to embrace this challenge under the pressure that failure would ultimately result in wasting the sake itself, not to mention the huge amount of time and money invested in this endeavor.

This maturation process challenges the unknown, and opens up new tastes for sake, which has long been cultivated through history and tradition.