アルバとロス
Akita Tour Ginjo Series
Distinctive taste with a unique bitterness and a pronounced sourness
Rice used: Kame-no-o
Rice polishing ratio: 55/55
Yeast used: Akita-style flower yeast AK-1
Alcohol percentage: 15.5
Sake degree: +1.5, Acidity: 1.7
Screw stopper type
Japanese>English