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.
Photograph by Grant Cornett
Gear of the Year
The best tools, tech, and toys of 2013.
Plus: Lance Armstrong's Downfall
ON NEWSSTANDS NOW
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.