기쿠마사무네 초토쿠센 기모토 다이긴죠 시보리타테

This chotokusen daiginjo from Kikumasamune is brewed using the kimoto method and released as a shiboritate, meaning it is a freshly pressed, unaged sake bottled shortly after fermentation. The combination of the labor-intensive kimoto starter and the freshness of shiboritate creates a rare interplay between wild, lactic complexity and vibrant, youthful character.