Seasonal sakes are available for only a few months and are believed to express some quality of the season. In the spring, for example, sake-philes tout Kamikokoro "Toukagen Shiboritate" ("Sound of the Seashore"). Hailing from a prefecture famous for peaches, it is made with yeast that occurs naturally on peach skin. The result is an easy-drinking sake with flavors of stone fruit and herbs. Popular in the fall, Hiyaoroshi, which is brewed in the autumn and then aged in barrels for a year, has a more intense but still mellow flavor.
Credit: Photograph by Grant Cornett
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