The eighth 節気 “sekki” division of the traditional Japanese calendar is:
‘lesser ripening’ // ‘grain full’ (solar term)
The third “kō” microseason within this division is:
(むぎ の とき いたる)
“mugi no toki itaru”
Wheat ripens and is harvested
That makes 麦秋至 the twenty-fourth microseason of the year!
It typically lasts 31 May ~ 5 June.
Image credit: Food Business News.