This month is June, known in Japanese as "Minazuki."
It has come to be known as Suigetsu, or Mizuharizuki, due to the fact that it takes place during a time of year when the rice paddy fields, having gone without water for some period, are filled with water.
You can also look forward to multi-course dining featuring many seasonal ingredients characteristic of the arrival of early summer.
At SUIGIAN, where we "play with culture" in accordance with the seasons of the old Japanese calendar’s 24 seasons and 72 micro-seasons, you can experience the joy of feeling the breath of nature at the May, with dishes with seasonal ingredients and performance programs that are appropriate for the season.
24 seasons
Shōman (Lesser ripening)／
May 21st to June 5th
Bōshu (Grain beards and seeds)／
June 6th to 20th
Geshi (Summer solstice)／
June 21st to July 1st
[ The 24 seasons and 72 micro-seasons ]
Now four seasons are standard, but in ancient Japan the spring, summer, fall and winter were divided into 24 seasons, and each of those 24 seasons was further divided into 3 smaller seasons of 5 days each, called the 72 micro-seasons.
This helped people sense the changing seasons.