Sake seasons: shinshu, hiyaoroshi, and more

Most drinks taste about the same in January as they do in July. Sake can be different. Because it has traditionally been brewed in the cold months, the year brings a series of seasonal releases, each with its own character. You don't need to know them to enjoy sake, but they're a fun way to explore it.

Why sake has seasons

Sake has long been brewed from late autumn to early spring, when cold weather keeps fermentation slow and steady. (We cover the brewing team and the cold-season rhythm in inside a sake brewery.) That means fresh sake comes out of the press in winter, and the rest of the year is about how that sake rests and changes.

Two steps shape the seasonal styles:

• Pasteurization. Most sake is gently heated, usually twice: once before storage and once before bottling. Skipping one or both steps creates fresher, livelier styles.
• Maturation. Sake rests for a while before release. A few months can soften and round it out.

Put those together and you get a calendar of styles.

Winter: shinshu and shiboritate

Shinshu means "new sake," the first sake of the brewing season. Shiboritate means "freshly pressed." These are released soon after pressing, often in the winter months, and they taste young: lively, bright, sometimes a little sharp or prickly, with fresh rice and fruit aromas.

Many shiboritate are also nama (unpasteurized) or genshu (undiluted), so they can be bold. Keep them cold, pour small, and sip slowly. Learn more about these styles in nama, genshu, and koshu.

Winter is also the classic time for warm sake. Fuller, savory styles warmed gently in a flask are a cold-weather comfort. Our hot or cold sake guide explains which styles to warm.

Spring: nama and hanami

By spring, many breweries release nama sake, which skips pasteurization and tastes fresh and vivid. Nama needs to stay refrigerated, so look for it in the cold case.

Spring is also cherry blossom season in Japan, when friends gather under the trees for hanami, or flower viewing, with food and drinks to share. Breweries often release spring sakes with pink labels for the occasion. We cover the tradition in hanami: sake under the cherry blossoms.

Summer: natsuzake

Natsuzake ("summer sake") is a newer seasonal category. These sakes are usually lighter in body, crisp, and refreshing, made to be served well chilled on hot days. Some are bottled at a slightly lower strength than typical sake, and some come in blue or clear bottles that look cool on the table.

Summer is also a great time for sake over ice, or a long, easy sake highball with sparkling water.

Autumn: hiyaoroshi and akiagari

Hiyaoroshi is the classic autumn release. The sake is brewed in winter, pasteurized once, and then rests in the cool brewery through the summer. In autumn it's bottled without a second pasteurization and shipped out. The name comes from the idea of sending it out "cold," without heating it again.

The result is sake that has had time to settle: rounder, smoother, and more harmonious than the sharp new sake of winter, while still keeping some freshness. Brewers sometimes describe sake that has matured nicely over the summer as akiagari, or "autumn ripened."

Hiyaoroshi pairs beautifully with autumn food: grilled fish, mushrooms, roasted squash, and chestnuts. For more ideas, see our sake and food pairing guide.

October also brings Sake Day in Japan on October 1, a celebration of sake at the traditional start of the brewing season.

The year at a glance

Season	Look for	What it's like	Serve
Winter	Shinshu, shiboritate	Young, lively, bright	Cold
Winter	Fuller Junmai or Honjozo	Savory, rounded	Gently warmed
Spring	Nama, spring releases	Fresh, vivid	Cold
Summer	Natsuzake	Light, crisp	Well chilled or over ice
Autumn	Hiyaoroshi	Mellow, smooth	Cool or room temperature

How to explore sake seasons

• Ask at the shop. Seasonal sakes are often small releases, so a good sake shop or Japanese restaurant is the best place to find them.
• Read the label. Look for the words above, or a season name on the front. Our guide to types of sake helps with the rest.
• Compare side by side. Pour a small glass of a seasonal sake next to a year-round one and sip slowly. The differences are easier to notice together.
• Mind the fridge. Nama and fresh styles need to stay cold, before and after opening. See how long sake lasts.

A sake for every season

Seasonal releases come and go, but some sakes are made to be on hand all year. The WESAKE can is a Junmai Ginjo that's at home on a winter dinner table and a summer rooftop alike: light and smooth, with a crisp, clean finish. Keep a few in the fridge and serve them ice cold.