Shinshu (new wine ) – สาเกแห่งการเริ่มต้นใหม่

In the sake world, the word Shinshu (), translated directly as "new sake," refers to the first sake lot of the new production season, which is usually squeezed out in late November until early spring of the following year.

Japanese sake often begins to ferment in winter. When the weather is cold and the temperature is constant, it is best suited for controlling yeast fermentation. After a period of several weeks in the tank, the sake obtained from the first squeeze is called Shinshu. Fresh sake that is also full of lively, exuberant aroma, refreshing, and sometimes slightly bubbly hidden from the fermentation that is not yet well calm.

This kind of sake has a distinctly different personality from cured sake (jukuseishu,), because Shinshu emphasizes "fresh" rather than "deep." The aroma of rice and koji is still clear, the taste is sharp, enlightened, and feels like touching the "first breath of the new fermentation season."

Many sake houses will release a special version of Shinshu at the end of the year, with the word Shiboritate on the label, which means "freshly squeezed sake," to celebrate the start of the new production year.

Drinking Shinshu is therefore not just tasting sake, but touching the "rhythm of life in the sake house," the freshness, hope and intention that has just been packed into a bottle.

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SAKE FOREST invites all sake lovers to participate in two "Educational Workshop" events this November.

Self Hot Sake Making Workshop The Art of Kanzake# 5Saturday, November 15, 2025

This fifth time, let's talk about "FROM KYUSHU WITH WARMTH." Join in the story of sake from the Kyushu region or southern Japan, history, technique, to the caractors of sake, and warm up the sake from Kyushu by yourself.

- At SAKE FOREST Rain Hill Sukhumvit 47

- 3 p.m. - 4: 30 p.m.

- 200 Baht per person

- Reserve your seat at Line@sakeforest