In this season, the fierce heat of summer has calmed down, the sky is high, and the wind is invigorating. All over Sado, mountain, sea and village welcome the fruits of autumn and a golden carpet of ripening rice spreads out from the vast Kuninaka plain in the center of the island. The mountains begin to take on the many colors of autumn and the change in season can be clearly felt. September to early October.
The international triathlon held on the first Sunday in September has become a firm feature in Sado's calender. The course covers the whole island and athletes' families and local people are at the side of the road to cheer. This is an event on a major scale which can attract up to 1,700 athletes from all over Japan, as well as other countries. Competition is fierce and of all Japan's triathlons, Sado's has a reputation for being one of the toughest. There is also the "Sado Junior Triathlon" in which elementary and junior high school children compete.
The rice planted in spring and cultivated with such great pains has now turned gold. When the ears of rice droop, it is harvest time. In the rice fields, entire families turn out to reap the rice. Sado rice from all over the island, including rice grown in the "rice belt" of the Kuninaka plain, is at least equal in quality and taste to koshihikari rice produced in Uonuma, Niigata Prefecture, which is the most sought-after rice in Japan. The new rice is particularly delicious.
Takoyusuri (Octopus fishing)
This is a fishing method peculiar to Sado. A bamboo pole wrapped in a red cloth is held in one hand and dipped in the sea. When the octopus bites, it is caught on a hook attached to another bamboo pole held in the other hand.
Okesa kaki (persimmon)
Kaki are one of the delights of October. At roadsides and in the mountains, the branches of kaki trees are laden with orange fruit. Sado's kaki are seedless kaki known as Okesa kaki. In other parts of Niigata Prefecture they are also called Hacchin kaki. Kaki, which are ripe only during this short season, can be eaten in many different ways: partially dried as Anpo kaki; dried as Hoshi kaki; or as Sawashi kaki, in which their astringency has been removed.