One such solution has been to use local people to brew, instead of the craftsmen from afar. Still, progress is slow as tradition dies hard. Fortunately, so do all the experienced brewers. Note, too, that women are now commonplace in the sake brewery. Some of the old codgers may harbor a tad of resistance to the idea, but there are women helping in the brewing at many a kura these days.
Most sake is aged for on the average six months, often longer, before shipping.
This allows the brasher flavors to mellow and learn to work with each other, much as in wine or even beer. Shiboritate is available only this time of the year, and its appeal is that very brashness and youth it exudes. Not all breweries market their shiboritate, but enough do to make it fairly easy to find. So sake pressed in the spring of year Heisei 12 is still considered BY11. Occasionally, sake will be referred to by its BY, especially aged sake.