Unlike the standard calendar, the sake industry uses what's called the
"brewing year," which runs from July through June of the following year.
However, before 1965, the brewing year used to begin in October.
Since October 1st was originally considered "New Year's Day" for sake, it became the date chosen for "Sake Day."
The other origin is related to the "twelve zodiac signs."
"Tori" (the rooster), the character forming the basis of the kanji for "sake" (酒), is the 10th sign of the zodiac — meaning it corresponds to the 10th month, October.
It's also said that as a pictograph, "tori" originally represented a sake jar.
Autumn is the season of harvest, when new rice is gathered and breweries begin brewing that year's sake.
In the traditional Japanese calendar, October is called "Kannazuki," and one theory holds that this name comes from
"Kamonashi-zuki," meaning "the month new sake is brewed."
October truly is the perfect season for sake!
Every year on October 1st, sake-related events are held all across Japan.
It can be a lot of fun to check out an event happening in your own area.
We also recommend picking up your favorite sake, a new release,
or some hiyaoroshi
to enjoy slowly at home.
More About the Flavor of Sake
Flavor Profile Guide
Dry vs. Sweet: What Is the Difference? The Basics of Sake Flavor Profiles
Flavor Profile Guide
Junmai vs. Honjozo: What Is the Difference? A Quick Guide to the 8 Sake Classifications
Flavor Profile Guide
"Akiagari" and "Hiyaoroshi": Sake You Can Only Experience in Autumn
Brewing Process Guide
Kimoto, Yamahai, and Sokujo: How Brewing Methods Transform Sake Flavor
Fukushima Guide
Why Is Fukushima Sake So Delicious? Three Key Reasons
How to Enjoy Guide
4 Recommended Ways to Enjoy
Sake in Summer
Now That You Know, Let's Choose
