Ordinarily, sake is pressed by machine, but shizuku-style sake is made by pouring the fermenting sake into cloth bags, which are then hung up. Only the sake which drips out naturally is collected, without any pressure whatsoever being applied. This labour-intensive, low-yielding method is generally only used for competition sake, and very little finds its way to market. At Tamagawa, we make shizuku expressions of all three products in daiginjo and junmai daiginjo class, and store the precious sake at sub-zero temperatures in 18L glass bottles until shipping in autumn.