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Fuyuzake 冬酒, a compound word comprised of Fuyu (Winter) and Sake (alcohol), has deep roots in Japanese history. In ancient times, warming sake (atsukan) and adding hot water or broth to sake (oyuwari, dashiwari) were adopted from Chinese and Korean practice: a pleasant luxury and a balancing of energies, particularly in the cold of Winter.
In the late 16th century a series of difficult famines pushed officials to declare that all sake production must take place in Winter (kanzukuri 寒造り), allowing them to control rice supply and sake production, as well as limiting spoilage. These laws no longer exist, but kanzukuri remains popular and cost effective, as it reduces the need for artificial cooling.
The term for fresh sake is shinshu, literally "new sake," but it's more often referred to as shiboritate, which means "fresh pressed." Shiboritate evokes a vision of sake straight from the tank: powerful, undiluted, a bit yeasty, and fizzy with life.
Nigorizake (cloudy sake) is also strongly associated with winter. It's currently popular for shiboritate to contain a small amount of rice particles, which keep the sake fizzy and brisk from brewery to glass. The visual effect of rice bits makes the bottle look like a snowglobe, which has inspired many beautiful labels. Finally, a thick style of nigori called doburoku is popular in the colder months for its association with harvest festivals and affinity for hearty dishes.
This trifecta of hot sake, fresh sake, and nigorizake are some of the core features of fuyuzake 冬酒. Embracing the season through sake builds a tradition that makes you excited for the following year, like finally pulling your skis and scarves out from the closet.
Make fuyuzake a part of your Winter tradition. <3 Kanpai!
In the late 16th century a series of difficult famines pushed officials to declare that all sake production must take place in Winter (kanzukuri 寒造り), allowing them to control rice supply and sake production, as well as limiting spoilage. These laws no longer exist, but kanzukuri remains popular and cost effective, as it reduces the need for artificial cooling.
The term for fresh sake is shinshu, literally "new sake," but it's more often referred to as shiboritate, which means "fresh pressed." Shiboritate evokes a vision of sake straight from the tank: powerful, undiluted, a bit yeasty, and fizzy with life.
Nigorizake (cloudy sake) is also strongly associated with winter. It's currently popular for shiboritate to contain a small amount of rice particles, which keep the sake fizzy and brisk from brewery to glass. The visual effect of rice bits makes the bottle look like a snowglobe, which has inspired many beautiful labels. Finally, a thick style of nigori called doburoku is popular in the colder months for its association with harvest festivals and affinity for hearty dishes.
This trifecta of hot sake, fresh sake, and nigorizake are some of the core features of fuyuzake 冬酒. Embracing the season through sake builds a tradition that makes you excited for the following year, like finally pulling your skis and scarves out from the closet.
Make fuyuzake a part of your Winter tradition. <3 Kanpai!
