The name Nagatsuki derives its name from Aki no
yonaga (long evening of autumn). Some say September,
being the month of harvest, also used to be called
Juku-zuki (Ripened month) and Inekari-zuki (Month of
rice harvest). September, the ninth month of the current
Gregorian calendar, also means the month of harvest.
　 It’s the time of year when the Pacific high pressure
system, which has for long prevailed during the summer,
loses strength, and a number of migratory high pressure
systems begin to pass through the Japanese archipelago.
But a short while later a rain-front begins to
hover over southern coasts, ushering in the autumnal
rain-front in Kanto and areas west. Typhoons also begin
to form above southern waters. Last year (1999), ten
typhoons hit Japanese shores, bringing in massive rain
and wreaking havoc across the archipelago.　

Moon-viewing Sake
　 August 15th in the traditional lunar calendar (present
day September 18th) is Chushu no Meigetsu, or “midautumn
full moon”. The lunar calendar finds July to be
shosh? (the beginning of autumn), August chushu
(mid-autumn) and September banshu (end of autumn).
On this night, tables are set in front of homes and
gardens. Dumplings, adorned with Japanese pampas
grass and autumnal wild flowers and grass, are offered
to the moon. Moon-gazers enjoy the full moon while
sipping sake.
　 The day is also referred to as Imo Meigetsu, (Potato
Full Moon), because a dozen dumplings and potatoes
were offered to the moon. Tradition has it that the
number was increased to thirteen in leap years.
　 The moon with transparent light, reflects inside the
cup of sake. It’s a sight that would make viewers want
to recite poems, or prose.
　 In summer, it is a good idea to put wine glasses and
glass cups for sake in freezer immediately after washing
them. Make sure you don’t wipe or dry the glasses. Get
them out of the freezer just before serving drinks. A glass
covered with frost makes a perfect vehicle for a cold
drink.

Chopsticks are indispensable to Japanese cuisine.
The utensil should be used elegantly, as bad manners
may cause the drinking party to turn ugly. Here are
some taboos:

Utsuri-bashi (capricious chopsticks)
Also goes by the name of nautsuri. The gesture picks up
one food with chopsticks only to change one’s mind
and pick up another. This lacks respect to both the
organizer of the party and the chef, because it’s
evidence that the diner has not savored any of the
dishes. A piece of food should be taken and savored.
The diner should take a sip of sake in between the
dishes.

Komibashi (stuffing chopsticks)
　 This gesture of stuffing an already-full mouth with
food using chopsticks is ill-mannered and unpleasant to
watch.

Neburibashi (licking chopsticks)
　 One should never lick the tips of chopsticks as it is
unforgivable as well as ugly.

Saguri-bashi (stirring chopsticks)
　 This gesture involves stirring a bowl of soup with
chopsticks, to search out certain ingredients. Diners
tend to do this without thinking, so one should take a
mental note not to do so.

Mayoi-bashi (wandering chopsticks)
　 It’s considered very bad manners to wave chopsticks
around in the air above one’s food, as if wondering
what to eat next.

Kara-bashi (empty chopsticks)
　 This is one of the worst things one could do - pick up
and touch the foods with chopsticks once but put the
food back without eating.

Sashi-bashi (stabbing chopsticks)
　 Typically, males tend to stab food, such as potatoes,
to eat. But if the food is slippery or too big to pick up, it
should be halved with chopsticks.

Kinukatsugi (Unblemished Taro)
　 The vegetable’s name derives from kinukazuki, a
cloth worn over the heads of ladies in the upper ranks
of society for more than one thousand years. Kinukatsugi
is young taro. The vegetable should be boiled as is,
and eaten with salt while peeling off its skin. It is a tasty
vegetable that can be served between a course meal,
as its simple taste compliments a sake drink.