Sake through the seasons
Breweries release different sake through the year. Here is what's in season now, and what fits each season's food and weather.
Autumn
Autumn is hiyaoroshi season: sake pressed in winter, rested through the summer and released from September, pasteurized only once. It tastes rounder and deeper — the classic match for autumn food.
Haru-zake & usunigoriSpring
Spring is hanami season. Breweries release light, fresh sake — often lightly cloudy usunigori or sakura-themed bottles — made to drink outdoors under the blossoms.
NatsuzakeSummer
Natsuzake, or summer sake, is brewed to drink ice-cold: crisp, lighter and sometimes lower in alcohol. Perfect with grilled fish on a humid evening.
Shiboritate & shinshuWinter
Winter brings shiboritate and shinshu, the first sake of the new brewing year: freshly pressed, often unpasteurized, bright and lively. It is also the season for hot sake.