The Concept of "Maturation" in Japanese Sake

Koshimizu Seiichi samples the sake crafted by Naohiko Noguchi. Known for his expertise in Yamahai brewing, Noguchi subtly incorporates the key concept of 'maturation.' Unlike whisky, this 'maturation' involves transformations in yeast and enzymes, alongside the influence of wood barrels. This experience underscores the pivotal role of 'maturation' in sake production.