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.
It has a fresh sweet taste and a slight woody aroma.
Based on the usual Jijima of sweetness, umami and cleanliness.
The taste has umami and a slight complexity.
Just cleanliness and refreshment is outstandingly delicious.
I compared it with Akaban Omachi, but my personal preference is this one.
Also, the crown was changed from Kiyamasa to Jirin. It was very cool.
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