just after fall(Akiagari)
The term for sake in season in autumn refers to the state of the sake, not the type of sake. Sake made in the spring is matured for one summer and its flavor is enhanced in the fall and is called “akiagari. It is characterized by a mellow and deep flavor. Conversely, sake that has not matured well and has not reached a delicious finish is called “akiagari” (fall-ripened). Aki-agari” is also known as “cold oroshi.” Usually sake is fired twice, once before storage and once before shipping, but “cold oroshi” is not fired before shipping. The main difference between “Akiya-horoshi” and “Aki-agari” is that the raw flavor can be enjoyed.
