Enjoying the 4 seasons and Japanese sake

Seasonal Ways to Enjoy Japanese Sake

In Japan, where the four seasons shape traditions, various customs and events for enjoying Japanese sake have taken root throughout the year. We spoke with IMADA Shuso, General Manager of the Japan Sake and Shochu Information Center and an expert in sake culture, about the various ways to enjoy sake throughout the seasons.

Japanese sake is closely tied to seasonal traditions and events. “There are traditional ceremonies in Japan known as the Go-sekku (Five Seasonal Festivals), which originated from the imperial court, where it is customary to drink special sake at each seasonal turning point. For example, on New Year’s Day, it has long been a tradition to drink o-toso, an herbal sake, to wish for good health in the year ahead,” says IMADA.

“Nowadays, many households have replaced o-toso with regular sake. In addition, on September 9, kiku-zake— sake steeped with chrysanthemums—is served to wish for longevity (kiku means ‘chrysanthemum’ in Japanese). These sakes also hold symbolic meaning in protecting against misfortune.”

There are sake customs that are closely tied to daily life, with seasonal varieties and sake available only during specific times of the year. “From December to March, freshly pressed ‘new sake’ is produced. It is characterized by a lively, crisp texture and flavors similar to bitterness or dryness felt at the base of the teeth. Freshly made new sake was once considered a symbol of good fortune. In spring, there is the tradition of enjoying hanami-zake under the fully bloomed cherry blossoms. While today this term refers to enjoying any type of alcohol while admiring the cherry blossoms, it is still most commonly associated with sake. In summer, people enjoy chilled sake with a refreshing taste,” comments IMADA.

“In autumn, hiya-oroshi is released—a sake made from new sake pressed in winter and aged until autumn. It has a smooth acidity and depth, making it a perfect match for autumn flavors. In winter, there is the tradition of yukimi-zake, where people enjoy sake while admiring the snowy scenery, enhancing the seasonal atmosphere. Similar to hanami-zake, it refers to drinking alcohol while enjoying the snow, regardless of the type. Due to the cold weather, warm sake (kan-zake), is often preferred. During winter, rich, umami-filled sake is also popular as a drink with meals, typically paired with fatty fish or nabe-ryori (hot pot dishes).”

Sake enjoyed with seasonal scenery, timely ingredients, and the flavors of the season offers a unique and special experience.

“Spring and summer sake often have a bright, light flavor, making them ideal for enjoying in a glass. Autumn’s hiya-oroshi pairs well with food, bringing out its umami. Warm kan-zake varies in taste depending on the temperature—whether gently warmed or piping hot—so I encourage you to explore the differences,” says IMADA.

IMADA also encourages visitors to Japan to experience the country’s unique izakaya culture. “Izakayas offer a distinctive dining experience, with uniquely named dishes such as hiyayakko, a simple chilled tofu dish, and customs such as otoshi, a small appetizer served before the meal. These elements add to the novelty of the experience. Rather than just drinking alongside a meal, I hope visitors can immerse themselves in Japan’s drinking culture, where the focus is on sake, accompanied by carefully selected sake-no-sakana or shuko (sake-friendly small dishes).”

At the Japan Sake and Shochu Information Center in Tokyo, visitors can learn about sake production, explore the latest trends in Japanese sake culture, and experience its depth. Serving as a sake museum, it brings together a wide selection of sake from across Japan, offering tasting and comparison opportunities. “Even those unfamiliar with sake can experience its diversity firsthand by sampling different varieties here,” says IMADA.

Seasonal Japanese Sake Pairings

SPRING: Delicate Awakenings

Featured Sake: Daiginjo Extra Premium (Sasaki Brewery)
Tasting Notes:
“Crisp and luminous with hints of white peach, young pear, and a whisper of violet. The 40% polishing ratio creates a featherlight body that dances on the palate, finishing with a clean minerality reminiscent of spring water.”

Perfect Pairings:

• Sakura Shrimp Tempura → The sake’s subtle floral notes mirror cherry blossom essence

• Strawberry Daifuku → Acidity cuts the mochi’s sweetness

• Pea Shoot Salad → Clean finish refreshes vegetal bitterness

 Science Bit:
*”Daiginjo’s low amino acid content (1.1%) prevents clash with delicate spring ingredients.” (Source: sakeportal.com/client/spring-analysis)*

SUMMER: Chill & Vibrant

Featured Sake: Yukisuzume Junmai Daiginjo Yoihime
Tasting Notes:
*”A juicy burst of watermelon, lychee, and young coconut, with a creamy texture from the 38% polishing. SMV -3 gives a gentle sweetness balanced by a surprising whisper of salinity—like ocean breeze in liquid form.”*

Perfect Pairings:

• Chilled Hiyashi Chuka → Salinity mirrors ramen’s sesame dressing

• Spicy Tuna Tartare → Sweetness cools chili heat

• Mango Sticky Rice → Coconut notes amplify tropical vibes

Serving Tip:
“Serve at 8°C in frosted glasses to accentuate the ‘cooling’ effect.”

AUTUMN: Umami Symphony

Featured Sake: Junmai Daiginjo 30 (Yamadanishiki)
Tasting Notes:
“A luxurious weave of caramelized fig, shiitake broth, and roasted chestnut. The 30% polishing unleashes deep umami (0.9% glutamic acid) with a velvety texture that clings to the tongue like maple syrup.”

Perfect Pairings:

• Matsutake Gohan → Earthy mushrooms magnify sake’s umami

• Kabocha Korokke → Sweet squash mirrors fig notes

• Aged Gouda → Crystalline fats melt into sake’s texture

Pro Move:
“Decant 15 minutes before serving to unlock autumnal aromas.”

WINTER: Hearty & Warming

Featured Sake: Dainagawa Junmai Daiginjo Genshu 35%
Tasting Notes:
“A bonfire in a glass—think baked apple, molasses, and a flicker of clove. Uncut (genshu) at 17% ABV, with a viscous body that coats the throat like hot cocoa. Polished to 35% for bold rice sweetness.”

Perfect Pairings:

• Miso-Braised Short Rib → Alcohol cuts through fat

• Chocolate Fondant → Molasses notes love dark cocoa

• Kinako Donuts → Toasted soybean flour echoes nutty finish

Serving Ritual:
“Warm to 45°C in a traditional tokkuri—the heat amplifies its spice notes.”

BONUS: New Year’s Omakase Pairing

Sake: Junmai Daiginjo Shizuku 40 (Joyo Brewery)
Tasting Notes:
“An effervescent celebration of Asian pear, honeysuckle, and freshly pounded mochi rice. The ‘shizuku’ (drip-pressed) method creates ethereal lightness—like drinking champagne made by monks.”

Osechi Pairings:

• Kuromame → Sweet black beans find harmony in pear notes

• Datemaki → Eggy sweetness meets sake’s floral lift

• Lobster Sashimi → Silky texture mirrors sake’s mouthfeel