Welcome to the world of aged sake/koshu! I find types like these far more enjoyable than a Sauternes which can be cloyingly sweet, overpowering and strong (especially with the signature wine rot aroma which is ok at times but too much afterwards).
I was mistaken…Sachi is brewed in 1997, so if this bottle was released 2018, then you actually had a 21 year aged sake…somehow I thought it was 10 years old, perhaps I got that confused with Takenotsuyu Yuzuki…
More info: http://www.worldsake.com/portfolio.asp?Action=GetDetails&LabelID=80&BreweryID=5&SakeCategoryID=
This koshu was brewed with two different rice varietals, and is a Junmai Ginjo (60% rice polish)
Too few good koshu are exported, so much more in Japan.
This one is my top favorite right now (Tatsuriki, I didn’t even know they made koshu but it’s Japan only…then again breweries like them make so much sideline product that’s niche to see what they can do and it will take purists and geeks to buy try and discover them), and for a 22 year aged Omachi Tokubetsu Junmai it’s damn elegant and beautiful.
Room temperature is happening, but it’s built to withstand heat up to about 50 degrees C which they say is optimal for enjoying.
Next time Kerry pours the Sachi, ask him to warm it up a little to get that pseudo Japan sake bar geek experience