In Japan, sake is brewed usually in the colder months from October to about April. But as sakes are bottled throughout the year, we are able to enjoy seasonal releases! Produced in limited quantities to suit the season they are released in, these sakes should be enjoyed now else you'd have to wait till the following year.
Kizake - Released during late winter months or during spring time. Usually unpasteurised and best to consume as soon as possible. Tends to be big, bold and robust especially if unpasteurised
Summer - As the name suggests, released in the summer meant to drunk chilled. They tend to be lighter and sometimes lower ABV. Usually packaged in blue bottles.
Akiagari/Hiyaoroshi - Autumn sake that was produced in Spring and left to age till Autumn. Tends to be deep, complex & rich in flavours. Usually packaged in brown bottles.