Madeira Wine Meets Aged Sake at the Portuguese Embassy

On March 24, the Portuguese Embassy in Tokyo hosted a seminar and tasting that brought together two of the world's great aged drinks: Madeira wine and Japanese koshu (aged sake). Organized by the Japan Sake and Shochu Makers Association, the event featured around 10 Madeira wines alongside roughly 10 aged sakes.

Madeira is a fortified wine from Portugal's Madeira Island. It was born by accident during the Age of Exploration in the 16th century, when wine stored in ship holds was transformed by the heat and motion of equatorial crossings. What would ruin most wines — heat and oxidation — became defining features of Madeira's production process. Some bottles can age for over a century.

Koshu, meanwhile, is experiencing a quiet revival in the sake world. As sake ages, it takes on an amber hue, developing notes of caramel, honey, and spice. The production methods couldn't be more different from Madeira, but pour them side by side and the color in the glass is strikingly similar.

A 500-Year-Old Connection

The seminar portion featured Chihiro Hieda, president of Madeira Japan, explaining Madeira's unique production and history. A bottle of 1910 Madeira was on display — over a century old and still sound.

On the sake side, Shuzo Imada, director of the Japan Sake and Shochu Information Center, gave a talk on aged sake. Hitoshi Suzuki from Ichinokura brewery also spoke from the perspective of a producer.

Portugal was the first European country to establish trade with Japan. From the introduction of firearms and castella cake in the 16th century, the relationship spans nearly 500 years. Ambassador Gilberto Jeronimo spoke at the opening about the pride both nations take in their drinking cultures.

Amber Glasses, Side by Side

After the seminar, guests moved to a tasting paired with traditional Portuguese dishes prepared by the embassy's chef. The format was simple: taste Madeira and koshu together, and see what emerges.

Aged sake is still far from mainstream in Japan. But placing it alongside Madeira — another drink defined by time — reframes how koshu might be understood. More encounters like this could gradually shift how people think about, and drink, aged sake.