Just put the precious wood stick in the bottle of sake as it is and wait for a few days, and the usual sake will be mellow and rich as if it had been aged in a barrel! Developed by alcohol lovers, this kit is for you who like to drink. 【Chestnut Features】 It is an aging stick made of carefully selected chestnut wood from Hokkaido, and the quenching (charing) of the barrel is reproduced by baking the surface with a laser. By adding charring to the extent that the surface is browned by yourself, you can make it more delicious. It is impressive that the mellow aroma rises from the soba noodles that are baking. 【Development Story】 Chestnut barrels have a long history of being used in European countries such as France, Spain, Scotland, and Sweden. Rich, bitter, and complex flavors reminiscent of roasted chestnuts, marron glace and burnt almonds have supported the blend of high-quality whiskeys. In the Sake Hack Project, carefully selected chestnut wood from Hokkaido is processed into sticks for aging. It is characterized by a nostalgic yet elegant aroma like roasted chestnuts and a softness in the mouthfeel. The tingling stimulus of alcohol is overshadowed, and instead the heaviness, richness, and subtle sweetness stand out. In recent years, with the advancement of barrel manufacturing technology in Japan, some shochu breweries and distilleries are making sake aged in chestnut barrels. Shochu and whiskey, which are actually aged in chestnut barrels, are valued for their sweet aroma and mellow and deep flavor like roasted chestnuts and maple syrup, and chestnut wood is said to have a mysterious power to remove the horns of sake. It goes well with shochu, but when combined with whiskey, if you take the aging period of about 3 days ~ 1 week for the first time, and longer from the second time, you can expect to grow into a more complex and flavorful bottle with a slight bitterness and an oily and smooth texture.