Sake through the seasons
Because sake is brewed in winter, each season has its releases: shiboritate and new sake in winter, usunigori and origarami in spring, natsuzake in summer, hiyaoroshi and akiagari in autumn. New imo shochu appears from autumn.
Sake is brewed mostly in winter, so every season brings its own releases.
Winter (Nov–Feb): shiboritate and new sake
Freshly pressed, often unpasteurised, lively and young. Risshun asashibori (sake pressed on the morning of the first day of spring and delivered the same day) is a favourite.
Spring (Mar–May): usunigori, origarami, spring sake
Lightly cloudy, soft and fragrant, with cherry-blossom labels everywhere.
Summer (Jun–Aug): natsuzake
Light, crisp and made to be served cold; some are lower in alcohol or meant for the rocks.
Autumn (Sep–Nov): hiyaoroshi and akiagari
Pressed in winter, pasteurised once and rested over summer. Shipped without a second pasteurisation, it is mellow and full of umami.
New shochu
From autumn, shin-shochu made from the year's fresh sweet potatoes appears. It is bold, fragrant and only around for a short time.
Dates to remember
- 1 October: Sake Day (Nihonshu no hi)
- 1 November: Honkaku Shochu Day
Terms in this article
Also read
- Temperature and how to drinkFrom snow-chilled to piping hot, and how to mix shochu.
- How long sake keeps and how to store itWhy there is no best-before date, how long bottles keep, fridge or shelf.
- How to warm sakeHot-water bath or microwave, the temperatures, and which sake to warm.
- How to mix shochuRatios and strength for shochu on the rocks, with water, hot water or soda, and maewari.