{"title":"Koshu (Aged) Sake","description":"\u003cp\u003eKoshu (古酒) means \"old sake\" or aged sake. It is Japanese sake that the brewer intentionally ages at the brewery for a long time, usually three years or more, instead of selling it fresh. It is rare and makes up a tiny fraction of all sake made\u003c\/p\u003e","products":[{"product_id":"kameman-shuzo-genmaishu-500ml","title":"Kameman Shuzo Genmaishu 500ML","description":"\u003ch2\u003eKameman Shuzo Genmaishu 500ML\u003c\/h2\u003e\n\u003cp\u003eRegion: Kumamoto\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eClassification: Junmai Genmai-zake\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRice: Nikomaru\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eYeast: #9\u003c\/p\u003e\n\u003cp\u003eAlcohol: 15%\u003c\/p\u003e\n\u003cp\u003ePolish rate: 100%\u003c\/p\u003e\n\u003cp\u003eIt’s warm in Kumamoto, even in winter, but Kameman’s brewers refuse to use artificial climate controls. Instead, they throw blocks of ice into the tanks and leave the doors open at night.\u003c\/p\u003e\n\u003cp\u003eFor this sake, they broke another convention by using brown rice without polishing. The brewing process is complicated and takes an extraordinary amount of skill and attention. The finished sake is aged at the brewery before it ripens into the rich, complex sake it is now.\u003c\/p\u003e","brand":"Kameman Shuzo","offers":[{"title":"Default Title","offer_id":41780302676066,"sku":null,"price":77.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/files\/KamemanShuzo-Genmaishu.png?v=1741080204"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/collections\/BoundbyWine-Koshu.png?v=1786770237","url":"https:\/\/boundbywine.com\/collections\/koshu-aged-sake.oembed","provider":"BoundbyWine","version":"1.0","type":"link"}