Editing Sake (section)

==Seasonality==
[[File:Uda Matsuyama06s3872.jpg|thumb|upright|{{Nihongo||杉玉|Sugitama}}, globes of cedar leaves, at a brewery]]
Because the cooler temperatures make it more difficult for bacteria to grow, sake brewing traditionally took place mainly in winter, and this was especially true from 1673 during the Edo period until the early 20th century during the Showa era.<ref name="lab1"/> While it can now be brewed year-round, seasonality is still associated with sake, particularly artisanal ones. The most visible symbol of this is the {{Nihongo||杉玉|sugitama}}, a globe of [[Cedrus|cedar]] leaves traditionally hung outside a brewery when the new sake is brewed. The leaves start green but turn brown over time, reflecting the maturation of the sake. These are now hung outside many restaurants serving sake. The new year's sake is called {{Nihongo3|'new sake'|新酒|shinshu}}, and when initially released in late winter or early spring, many brewers have a celebration known as {{Nihongo3|warehouse opening|蔵開き|kurabiraki}}. Traditionally sake was best transported in the cool spring to avoid spoilage in the summer heat, with a secondary transport in autumn, once the weather had cooled, known as {{Nihongo3|'cold wholesale distribution'|冷卸し|hiyaoroshi}}—this autumn sake has matured over the summer.