Vintage x Science aged sake is achieved by meticulously studying the differences in taste due to aging temperature and the changes in flavor that occur over time, by aging various types of sake. Emphasizing the intrinsic value of aged sake, it is aged for 10 to 25 years. Storage methods range from sub-zero temperatures of -4°C to room temperature outside the brewery, and a wide range of storage methods and sake types are tested to check quality. This is sake that has been deliberately cultivated for aging, even though sake is usually considered better when fresh.