The menus presented in offerings of seasonal rites (33 times in both the spring and autumn), mainly recorded by Shunsui Rai (1746-1816, a Confucian in the late Edo era) were investigated. Sweets and tea were provided in all rites, and sake was recorded after 1804. The types of product presented were made by both traditional and innovated methods started during the Edo era, such as morohaku-sake (refined clear sake), neri-yokan (azuki bean jelly solidified with agar), and green tea. These products were supplied from all over Japan. Some sake brands represented each season, like residual snow and cherry blossom for the spring rites, and chrysanthemum and rice in the autumn events. Fruit harvested in the autumn was also often offered.
