Kanzukuri (cold-season brewing)

Kanzukuri (literally "cold-season brewing") refers to a method of brewing sake during the coldest part of the year, mainly from winter into spring. This period is generally taken to run from about November to February. The low-temperature environment helps control yeast activity and allows fermentation to proceed slowly, which is said to make it easier to produce sake with fewer off-flavors that is delicate and highly aromatic. Kanzukuri is an important technique for improving sake quality, and it is characterized by using the winter cold to brew sake through the power of nature.