So this experiment went interestingly. We had some leftover Leadville Snow Queen that wouldn't clarify so we decided to let it sit for a few months...then we decided to try and "barrel" age it as an experiment. It was a hit with some and a flop with others. The medium French oak stave that we placed in it brought out some of the earthy flavors, added a bit of caramelness, and some hints of the oak. Those that enjoy whiskeys and scotches really enjoyed it. They loved that it held many of the characteristics of a short aged whiskey, but removed all of the burn. It is an interesting experiment that I would love to try again at an earlier stage of resting the sake. I may try this with a small portion of each batch going forward. I realize that aging sake is a rare occurrence, but I think the flavors would appeal to quite a few people. Let me know how you feel about it.