Sake is usually made to be consumed within a year, and not to be stored like wine. More and more sakes, however, are appearing that are aged. These are usually more fragrant, bold, and well-rounded, though the range is extremely varied. Different flavors are present in Koshu (aged sake) that don’t usually appear in sake, at least in such strength, including soy sauce, dried fruits, and caramel. They can be either very savory or sweet and can be enjoyed similar to Chinese yellow wine or European fortified wines, such as sherry or port.
Umami-rich food and heavy sauces would make a good companion to this sake. A rich meat ragu or matured cheeses, such as aged Comte or Stilton, would make an excellent fit.