Green River Sake makes Rice Wine that is aged through unique snow-ageing process. The Sake is fermented for 25 days, immediately followed by snow-ageing in bottles for up to 6+ months. According to the wine makers this produces sake of a very strong character which retains an original fresh fermented, mellow, faint chocolate aroma with a cherry-smoke and cider cask flavour.
The snow-ageing was originally done in a snow dome but now it is performed in a more controlled environment. During ageing, fresh sake becomes smoother, mellower and well-balanced. This is a natural ageing process that current science may not be able to explain fully.