Shiboritate (freshly pressed sake)

Shiboritate refers to freshly pressed sake, made from moromi (fermentation mash) that has only just finished brewing. It is pressed immediately after fermentation is complete, and is known for a rich rice umami and aroma. The term generally refers to sake that has just been shipped from the brewery. In the sake industry, all sake shipped within the brewing year in which it was made may also be called "shinshu" (new sake). Shiboritate is typically characterized by a fresh, lively flavor, and is welcomed by many sake drinkers as a special seasonal sake.