Akiagari (autumn-matured sake)

Akiagari refers to the improvement in quality of sake that was brewed in winter, matured in storage through spring and summer, and shipped in autumn. Sake shipped at this time is especially mellow, with deep aroma and flavor, and has a more satisfying body. In general, sake brewed in early spring is rested through a single summer, which protects it from deterioration caused by the summer heat and humidity, and the sake settles in step with the cooler autumn temperatures. As a result, the sake itself matures and becomes more delicious. Akiagari is also called "hiyaoroshi." The name derives from "hiya" (unheated; literally "raw," as it is) and "oroshi" (shipping). It indicates that the sake is shipped in its unheated state. Traditionally, many sakes were shipped to coincide with autumn, but today this sake is sold as a special seasonal product from late September through October. Conversely, when the quality of sake declines in autumn, it is sometimes called "akiochi." This expression helps make the assessment of autumn sake quality clearer.