Shiboritate means freshly pressed, and this ginjo is released immediately after pressing without the standard storage and maturation period that most sake undergoes before bottling. At Akaiwashuzou in Akaiwa, Okayama, shiboritate release is a seasonal winter event, when the sake retains a lively natural carbonation and a vivid, raw freshness that mellows within months of storage. The ginjo polishing level delivers floral and fruity top notes that shine particularly brightly in this unaged state, where the energy of active fermentation still feels present in the glass. It is sake at its most immediate and transient, available only once a year during the new sake season.
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