혼죠조 나마겐슈 신시보리

Honjozonamagenshu Shinshibori is a freshly pressed, undiluted honjozo from Iwate Meijyo in Iwate Prefecture, released as a nama (unpasteurized) genshu (undiluted) immediately after pressing. Shinshibori indicates a new-press seasonal release, typically available in winter when freshly brewed sake is first extracted from the fermentation mash. The genshu designation means water has not been added to reduce the alcohol content, resulting in a fuller-bodied, higher-proof expression.