アルバとロスAkita Tour Ginjo Series
Light sweetness and refreshing acidity
Rice used: Ippozumi
Polishing ratio: 50
Yeast used: Akita-style flower yeast AK-1
Alcohol percentage: 15.2 degrees Sake degree: ±0
Acidity: 2.0, Amino acidity: 0.7
Screw stopper type
Japanese>English