What is the term for aged sake?

The term for aged sake is "Koshu." This type of sake is specifically made to be aged, developing unique flavors and characteristics over time. The aging process can influence its aroma, taste, and mouthfeel, typically resulting in a more complex and rich profile compared to younger sakes.

In contrast, "Nama" refers to unpasteurized sake, which maintains a fresh and fruity character because it has not undergone the pasteurization process. "Junmai" signifies pure rice sake made without the addition of distilled alcohol, focusing on the natural flavors of the rice. "Nigori" is a term used for cloudier sake that is coarsely filtered, resulting in a rich, textured mouthfeel and often a sweeter taste. Each of these styles plays a distinct role in the diverse world of sake, but they do not pertain to the specific characteristic of being aged like Koshu does.