Brewing sake in winter

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Sake is typically brewed in the winter time.

The fermentation process for a good sake needs to start in the cold of winters and there are three reasons why: 

1. Rice is harvested in the autumn. 

2. Farmers have a break during the winter time from harvesting and tending to their crop, so they can invest their extra time into brewing sake.

3. Winters provide the perfect temperature for fermentation. The optimal fermentation temperature for sake is around 25–30℃. A colder temperature slows down the bacterial fermentation process which creates a soft and balanced umami sake.