VOL.202 APRIL 2025
ENJOYING JAPANESE SAKE, NIHONSHU Seasonal Ways to Enjoy Japanese Sake

An image of Hanami-zake, which refers to enjoying sake under the cherry blossoms.

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-sekku¹ (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-toso², 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 misfortune³.”

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 fortune⁴. 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-ryori⁵ (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 izakaya⁶ culture. “Izakayas offer a distinctive dining experience, with uniquely named dishes such as hiyayakko⁷, a simple chilled tofu dish, and customs such as otoshi⁸, 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 shuko⁹ (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.

When you visit Japan, don’t miss the chance to enjoy sake that suits the season.

• 1. The five seasonal festivals, or Go-sekku, originated from ancient Chinese calendrical traditions marking seasonal transitions and later became imperial court ceremonies in Japan. Established during the Edo period (early 17th to mid-late 19th century), they include: Jinjitsu-no-sekku (January 7, feast of the Seven Herbs of Health), Joshi-no-sekku (March 3, Girls’ festival), Tango-no-sekku (May 5, Boys’ Festival), Tanabata (July 7, Star Festival), and Choyo-no-sekku (September 9, Chrysanthemum Festival).
• 2. See Herbal Sake O-toso for Good Health and Longevity in the New Year’s 2025 issue of HIGHLIGHTING Japan.
• 3. A custom or method of driving away disaster or bad luck to prevent misfortune.
• 4. Refers to objects or actions believed to bring happiness and prosperity.
• 5. A dish where seafood, meat, and vegetables are cooked together in a single pot at the table.
• 6. A casual Japanese dining establishment that serves a variety of dishes along with alcoholic beverages.
• 7. A dish of chilled tofu served with soy sauce and condiments.
• 8. A small appetizer dish served first at an izakaya, often functioning as a table charge or cover fee. It typically features seasonal ingredients.
• 9. Dishes or snacks enjoyed with sake, such as sashimi, pickles, and simmered dishes, often enhancing the flavor of the sake.

By MOROHASHI Kumiko
Photo Japan Sake and Shochu Information Center; PIXTA