Sake companies, kuramoto begin making nihonshu (Sake) in October after the rice is harvested. The new products are ready and available to consumers in November. As it gets colder and colder, sake breweries become busier. There are three reasons for this: One reason is, as I mentioned above, that the season to harvest rice is in early autumn. The second is that agricultural-related activities experience their off-season in winter, so it’s easy to get workers. The third reason is that microbes are inactive at low temperatures and so it’s easier to control those that are unfavorable. The perfect temperature for creating ordinary sake is under 15 degrees Celsius, and for ginjyoshu it is under 9 degrees Celsius.