Which sake term refers specifically to the young state of sake right after pressing?

The term "Shiboritate" specifically refers to sake in its young state, immediately after the pressing process. At this stage, the sake is fresh and lively, characterized by a bright, fruity flavor profile and aromatic qualities. This is a crucial phase for sake, as it showcases the raw flavors before any aging or further processing alters its characteristics. Shiboritate can be enjoyed for its vibrant, unrefined qualities and often represents the purest form of the sake's initial brewing potential.

In comparison, the other terms do not pertain to this youthful state directly. "Shubo" refers to the yeast starter used in the fermentation process, while "Tanba Toji" is a title related to a specific brewing region and style, often associated with quality sake production. "Shizuku" indicates a type of sake that is filtered through a cloth, typically resulting in a more refined product, but it does not refer specifically to the state right after pressing. Understanding these distinctions is key to properly appreciating the nuances of sake production and tasting.