Sake-no-Tsukkomi] Sake becomes more rounded! Activated "undersea aging".

In Niigata Prefecture, efforts are gaining momentum to age sake and wine on the seabed and develop them into a business and tourist attraction.

[Undersea aging]
It is said that undersea aging originally gained attention after people tasted wine salvaged from sunken ships and heard stories of how the flavor had matured and was delicious. The characteristics of alcohol aged at the bottom of the sea are said to be a mellower mouthfeel, a deeper flavor, and a less harsh alcoholic taste. It is thought that the aging process may be accelerated by the vibrations of the waves, but this is not clear. Undersea aging of alcoholic beverages is also practiced in Aomori, Miyagi, Shizuoka, Okayama, Okinawa, and other prefectures.

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Niigata companies and local governments are aging sake and wine under the sea

In Niigata Prefecture, which faces the Sea of Japan, efforts are gaining momentum to age sake and wine on the ocean floor and develop them into business and tourist attractions. Some companies are embarking on this as a new venture to overcome the recession.

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Sankei Shimbun