Sake shelves, labels and seasons explained
LS · Labels and Seasons
Decoding bottle wording, regional naming and the rhythm of seasonal releases.
LS-006Labels and Seasons
A plain-language guide to nihonshudo (sake meter value) and san-do (acidity), the two numbers shoppers sometimes see on a sake label, and why they describe method rather than predict taste.
LS-005Labels and Seasons
Sake calendars are shaped by the brewing year, not by fashion. Here is how that rhythm changes what reaches shop shelves.
LS-004Labels and Seasons
Shiboritate and nama promise freshness and liveliness on a sake label, but they also ask for cold storage and quick drinking. Here is how to read them.
LS-003Labels and Seasons
How region names and geographical indications on sake labels tell you where and how a sake was made. A guide to reading labels and choosing with confidence.
LS-002Labels and Seasons
Chilled in summer, warmed in winter. A look at seasonal in-store presentation and label differences, and what to check before buying.
LS-001Labels and Seasons
Nakadori on a sake label marks the middle cut of the press run, prized for balance. Here is how brewers divide a pressing and why it matters.