Sake connoisseurs outside of Japan rarely have the opportunity to sample seasonal sake because of logistical reasons. However, within Japan, almost every month brings a new kind of sake, found only at that time of year. For example in Shizuoka, seasonal sake includes:
Nov-Dec: Nama-genshu (undiluted-unpasteurized sake) starts being available when sake production is underway.
Feb-March: sake featuring cherry blossom (some using yeast from Shizuoka Kawadzuzakura cherry blossom)
July-Aug: refreshing summer sake
Sep-Oct: Hiyaoroshi (sake aged in a tank or bottle after production in the previous December to March is released in autumn (Sep-Oct)