Azumarikishi Tokubetsu Honjozo Shiboritate Cho Karakuchi Nama Genshu (300 ml)

Shimazaki Brewery, founded in 1849 by Hikobe Shimazaki in Nasukarasuyama City, Tochigi, built its reputation on richness and depth — which makes this expression a deliberate inversion of the house's own identity. Shiboritate (fresh-pressed, released immediately after pressing) and nama genshu (unpasteurized, undiluted) status means the sake reaches the glass exactly as it left the tank: no heat treatment, no water adjustment, ABV elevated above the standard 15–16% floor. The water source is subterranean groundwater from the foothills of Mt. Nasu, fed by the Naka River — characteristically soft, promoting slow fermentation and amplifying the cho karakuchi (super dry) SMV profile rather than softening it into sweetness. Honjozo classification confirms a small addition of distilled alcohol, a technique that here sharpens the dry finish and lifts aromatic intensity rather than adding body. Special feature: the combination of cho karakuchi (extreme dry), nama (unpasteurized), and genshu (undiluted) in a single honjozo is rare — most producers reserve at least one of these interventions to moderate the wine's aggression. The 300 ml format positions this as a high-intensity, time-sensitive pour: nama sake evolves rapidly once opened, and the genshu concentration rewards immediate, attentive drinking.