Seasonal sakes are popular in Japan and one of the seasonal drinks from the Daishichi Sake Brewery for the first months of the year is Yukishibori Honjozo Namagenshu.

Yukishibori Honjozo Namagenshu is Daishichi?s version of shiboritate or "freshly pressed sake," also called shinshu, "new sake" (which Philip Harper has named half tongue-in-cheek ?sake nouveau?). Shiboritate is indeed the new sake of the brewing year (the first bottles are usually released in December, the new brewing year starts always in October) which is sold immediately after pressing without aging the sake. So what you get is brash and green, but also very lively. In addition, shiboritate sake is often unpasteurized (nama) in order to leave the young aromas intact, and brought out as genshu, undiluted sake - in the case of usual sake, some pure water is added to the brew to bring the alcohol percentage down to 14% or 15%, but in the case of genshu you get the full treatment.
Daishichi's shiboritate "Yukishibori Honjozo Namagenshu" is indeed both unpasteurized and undiluted (alc. 18%). It is premium sake of the honjozo type. Typically, a limited amount of  brewer's alcohol is added to honjozo to make the taste lighter. But Daishichi wouldn't be Daishichi if it didn't pay extra care: Daishichi's brewer's alcohol is made from rice and not from sugar cane as is normally the case, with the idea that rice should be the one and only ingredient of sake.

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