Shelf life is generally about 1 to 3 years.

Sake is a fermented spirit and its shelf life is usually about 2 years. Sake is very susceptible to the effects of sunlight. White bottles of sake will darken three to five times in color when exposed to direct sunlight for more than three hours, and even if the light is diffused indoors, the effects of prolonged exposure are still very strong. So it's important to keep it out of the light and keep it neat and dry indoors.

Sake generally has a shelf life of one to three years, and is better within a year. Try to finish it within a week after opening it, and put it in the refrigerator after opening it. In addition, sake will be affected by temperature, light and other conditions, and the wine will change.

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Sake is made with great care. Selected rice is milled to make it fine and white, absorbs water quickly when macerated, and is easy to steam; fermentation is divided into two stages: pre- and post-fermentation.

Sterilization is carried out once before and once after bottling to ensure the shelf life of the wine; specifications and standards are emphasized when blending the wine. For example, the quality standard for "Matsutake-ume" sake is 18% alcohol, 35g/L sugar, and 0.3g/L or less acid.

Japanese sake more than 15 degrees, are only the date of production, there is no appreciation of the period, but after opening, it is recommended to drink within half a year, and should be placed out of the light, or else the wine will be discolored. After the wine discoloration, the taste will also be affected.