Hokkaido town aims to create local specialty by aging sake underwater

Sounds like quite a fanciful gimmick.

Are they suggesting that pressure felts the taste? What is the scientific basis for this making any kind of difference?

Agreed. Hokkaido produced sake is some of the best in the country. One of my favorites IS Kamikawa Taisetsu in Kamikawa located not too far from Asahikawa. No gimmicks are necessary.

My earlier post saying that it seems like a gimmick and that Kamikawa Taisetsu is one of my favorite breweries in Japan was removed for ... reasons? I did not get an explanation from JT.

Moderator: It was removed because it was in reply to a deleted post.

Pretty sure this is already done with wine.

Maybe water pressure plays a role.

Maybe its a gimmick.

just give me the coordinates and I'll advice my frenemies on this site.

"in the hope that the vibrations in the water will impact the taste of the alcohol."

Pretty certain that's not how chemistry works.

Ikkei Honma, 45, representative director of the firm, believes that submerging sake in Lake Saroma "could take the edge off the alcohol" to create a richer flavor, as the currents in the lake differ as it is connected to the Sea of Okhotsk.

What is that supposed to mean? Sounds like a gimmick.