The brewing and release season of Japanese Sake
Brewing Process
Japanese Sake brewing starts December. But, the preparation starts before.
●July-August
The main material, rice, is still in rice fields. So, breweries use this season for the maintenance of their equipment.
●September-November
Rice is harvested and breweries polish rice.
●December-March
Brewing Process proceeds. Washing rice ~ Brewing is done during this period.
Release season
Breweries change label when they release bottles. Even though bottles are belonged to the same brand.
●February-May
Shiboritate, Shin-Shu and Usu-Nigori are released. They are fresh Japanese Sake, “Nama-Zake”. You will be surprised at how fruity they are.
●June-August
Natsu Zake and Natsu Ginjo are released. They are usually “Nama-Zake”. But, they are matured during spring. Summer is very hot in Japan. So, you should enjoy them in cold style. Sometimes, On the rocks style is good.
●September-November
Hiyaoroshi and Akiagari are released. Hiyaorishi is the Japanese Sake that is pasteurized once and matured during summer. It is still fresh, but you can feel the aging taste. Akiagari is a usual Japanese Sake. It is pasteurized twice.