Sep 07, 2020 - 05:03 PM
Traditionally sake was only really brewed in the winter to take advantage of the low temperatures and also the seasonal labour that became available when farming was not possible. Farmers would often take up employment in a sake brewery in the off-season.
Now, many breweries still take the summer off at least, but many take advantage of refrigeration and brew year-round.
Japan experiences all four seasons and there a lot of seasonality in Japanese cuisine. With sake however, breweries don't fundamentally change what they do as the brewing season progresses. The rice used is from the same harvest. The exception to this is that usually brewers will wait until later in the brewing season to create their premium sake, after honing their skills and getting to know that year's rice harvest.
Sake does get released somewhat seasonally. Namazake is available in spring, Natsuzake in the summer, and Hiyaoroshi in the fall.
Hope this answers your question -