TMORI
This is the first time for Jigen to be made with a traditional yeast mash. It is a sake that you cannot buy because it was almost limited to JSP.
The aroma is more woody thanks to the fresh wood fermentation.
It is based on the usual sweetness, umami, and cleanliness of Jikin.
It has a crisp acidity that comes from Omachi. The aftertaste is longer than this one. and
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