Season and Sake- Sake Brewery; Spring
As the brewing reaches the final phase, the sake is ready to be delivered to those waiting for it. The brewing staff will be released from their lives in breweries.
Some breweries start steaming the last rice earlier. They finish steaming all the last rice and tip the koshiki, a rice steamer (actually remove it from the pot), and this is called koshikidaoshi. A celebration is held to reward kurabitos for their work.
The last moromi is pressed, which shows the end of the year’s brewing, called kaizo. A sake-tasting party is held for the sake dealers and those involved. Some shrines that enshrine sake-related gods conduct rituals to thank the gods for the safe brewing.
The sake contest called The National New Sake Awards (or Annual Japan Sake Awards) is held by the National Research Institute of Brewing in Higashi-Hiroshima. At a public tasting, people can taste the exhibited sake. Around this time, sake contests are held all over Japan.
In sake brewing, hatsunomikiri starts. This is the first tasting of the previous season’s brew to check the condition of sake that has been pasteurized and matured. There is also a Japanese Sake Fair where all the breweries in Japan gather in Tokyo. It has a public tasting which allows tasting of award winning sake. Please come and visit.