Many of Japan’s sake is prepared during its colder periods between November and March. This is because the Edo shogunate announced the ‘Kanzukuri-Rei’ convention, because the period for sake production comes after the harvest for rice, a raw ingredient of Japanese sake, in autumn, and finally because it is comparatively easier to regulate the temperature during the colder months.

For those reasons, you can enjoy the taste of the new brew of sake called ‘Shiboritate’ during winter. Known for its fruity and gorgeous fragrance, and refreshing flavor.

If you visit Japan during its colder months, please have a taste of the new shiboritate.