Sake is traditionally brewed in the winter. Although it is now possible to brew sake all year round there is still a seasonality associated with sake. The most visible symbol of this is the sugitama (杉玉), a globe of 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.  

 

Water is also a very prominent element of sake brewing. It is involved in every major process of sake brewing from washing the rice to dilution of the final product before bottling.

 

The materials and colours are chosen to closely represent the spirit and essence of the sake brewing process.