Gregory Beck

like this trio of limited unpasteurized made for Spring are almost all brewed in Winter, aged and released once their flavor profile matches the food/dishes in season at that time.

In Japan, there are actually many sub-styles to pair with all twelve months, but in general:

• Winter - little-to-no aging, higher in alcohol for a brash, warming flavor
• Spring - smooth, mellow, and versatile to pair with picnics outside
• Summer - light and refreshing to combat Japan's humidity and heat
• Fall - mature and complex with bright acidity to balance earthy autumn ingredients