SHIBORITATE means freshly pressed. Traditionally, most breweries brew their sake in the heart of the winter and non-seasonal sake is pasteurized before shipping to kill all the remaining microbes and bacteria, stabilizing the flavour and stopping fermention.
But shiboritate on other hand completely bypasses this pasterurization. Locking the flavours and aromas in a more youthful, refershing sake. The sake is shipped straight from the brewery immediately after pressing. It's normally delivered around late october to early April. Shiboritate has richer taste and an uplifting freshness, due to it being Namazake (unpasteurized).
Check out our limited release Ichinokura Honjozo Genshu Shiboritate at our shop now!