The 9th day of the 9th month of the lunar calendar is the Double Ninth Festival.

9月9日は五節句の一つ、重陽の節句です。五節句とは、ほかに1月7日の人日（七草）の節句、3月3日の上巳（桃）の節句、5月5日の端午（菖蒲）の節句、7月7日の七夕（笹竹）の節句をいい、9月9日の重陽の節句は別名「菊」の節句と呼ばれます。

The idea of ​​festivals was introduced from the Tang Dynasty in China during the Heian period. Odd numbers have a "yang energy," and special days with multiple odd numbers are considered auspicious. The number 9 is the largest yang number, so the festival was named "Chyo no Sekku."

Chrysanthemum wine in its natural season of October

Although it is also known as the "Chrysanthemum" festival, the best time to see chrysanthemums is from October to November. September may seem too early, but that's because it originally fell on September 10th of the lunar calendar, which is mid-October in the modern calendar. This year, 11, it falls on October 9th.

On the Double Ninth Festival, there is a custom of drinking chrysanthemum sake in hopes of health and longevity, but why not follow the traditional Japanese sense of the seasons and enjoy some elegant chrysanthemum sake in October?

Floating flower petals in chrysanthemum sake

The way to make chrysanthemum sake is simple: just float a few chrysanthemum petals in cold sake. Alternatively, you can soak the chrysanthemum flowers overnight. Chrysanthemum flowers are not only fragrant, they are also rich in vitamins and are said to have antiseptic and detoxifying properties. Chrysanthemum flowers are added to sashimi not just for decoration, but also as a condiment and to neutralize poisons.

Of course, you should use edible chrysanthemums. They are often available in the vegetable sections of larger greengrocers and department stores.

Various types of sake with the name "Kiku"

Many Japanese sakes have the character "chrysanthemum" in their names. One theory is that this comes from a Chinese story called the "Kikusui Legend," in which many chrysanthemums bloomed upstream of a certain river, and the people of a village who drank the river water dripping with dew from the chrysanthemum flowers lived long lives. The "Kikushu" sake for the Double Ninth Festival also originates from this legend.

Why not try some "Kikuzake" like this sometimes?

Minogiku Junmai Daiginjo Nakagumi Genshu Refrigerated Aged 3 Years
Based on the idea that "well-made sake can achieve its ultimate flavor through moderate aging," the sake is aged in the brewery's refrigerator for over three years before being shipped. This is a masterpiece with a graceful fragrance and the soft flavor of rice.

Brewery name: Gyokusendo Brewery (Gifu Prefecture)
Specific name: Junmai Daiginjo sake
Ingredients: Rice (domestic), rice malt (domestic rice)
Rice polishing rate: 35%
Rice used: Yamada Nishiki from Tojo, Hyogo Prefecture, Special A area
Flavor: Lychee
Alcohol content: 16%
Yeast: Kumamoto No. 9

Kikuizumi: Dedicated
A clear sparkling Junmai sake made using the Champagne method of secondary fermentation in the bottle. It has a refreshing sweetness and a pleasant acidity from lactic acid and malic acid, as well as a delicate and strong carbonation, making it perfect for pairing with Japanese cuisine as well as French and Italian cuisine.

Brewery name: Takizawa Brewery (Saitama Prefecture)
Specific name: Effervescent/sparkling
Ingredients: Rice (domestic), Koji (domestic)
Rice polishing rate: 60%
Rice used: Sake Musashi, Gohyakumangoku
Flavor: Pear
Alcohol content: 12%

Enjoy sake in every season

Alcohol is always a part of seasonal events and celebrations, such as cherry blossom viewing sake in spring, moon viewing sake in autumn, and snow viewing sake in winter. The rich sensibility of feeling autumn deepening with the scent of chrysanthemums is unique to the Japanese. Why not try enjoying some elegant chrysanthemum sake this autumn?

Writer/Sake Master Eriko Fujita
Expand your world to a sake specialty store in Osaka and encounter a variety of sake and sake breweries. Favorite sakes are Akishika, Ohgi, and others.
Other than drinking, my hobbies include collecting minerals and raising swallowtail butterflies.