Tokubetsu Junmai Muroka Namagenshu

After squeezing in a wooden tank (kibune), it is a bottled liquor that is almost unmatched. After all, fermentation at this time is fermented quickly, but this year it is finished in a liquor that makes the umami -like taste more firmly compared to the usual year. I was able to release it as a new sake safely because of the skills and efforts of Tori, the original power of sake breweries and sake. It is a dry but delicious taste.