April–May

Early summer,when flooded fields mirror the sky

Making sake starts with growing sake rice. Farmers start preparing the soil in winter, then grow seed rice into rice seedlings. In early May, the rice fields are flooded by the pure water that flows through an irrigation system handed down for generations, and the seedlings are transplanted into the fields. The Saku area has a wealth of water sources: clear rivers, subterranean water flowing from the mountains, and capacious ponds.

June – August

Summer, when the rice stalks grow green

The Saku area covers elevations of 650–1500 m (2130–4920 ft). The classic inland plateau climate includes lots of sunshine, warm days and cold nights, and cool mornings and evenings in the summer – the perfect environment for growing the best rice. The verdant rice fields are spread far and wide, showcasing both natural beauty and human activity as you pass through the fertile land of Saku.

September – October

Bountiful fall,

when the fields are crowned with gold

The ears of rice start to bow as fall approaches, covering the fields with a wave of gold. The farmers prepare to harvest, their small trucks darting from one field to the next. Visit at this time of year to see some farming families gathering together to harvest, while others glide through the fields with miniature combines, passing the drying racks where traditionally cut rice dries in the sun.

November – March

Winter, when the bounty of nature is brewed

Sake is made from water and rice. Water accounts for 80% of the sake, which makes it a critical ingredient. Koji grown on the rice forms the heart of sake’s flavor. Saku is blessed with clear water from the surrounding mountains, and this water is also used to grow the rice. Saku brewers make the most of these natural treasures and the freezing cold winters to craft their sake.