As time passes after this sake enters a glass, its aroma opens up and its complexity, the result of the firm aging of mild vanilla, mushroom and other notes, becomes apparent. After even more time goes by, the unmistakable, elegant aroma and sweetness of brown sugar syrup hits your nose. When drinking this old sake straight, the recommended way to do so is to pour it in a traditional “karakara” sake pot and let it sit for about an hour to let the aroma open up, then moisten your lips with it using small “chibugua” sake cups. Try it for yourself.