アルバとロス
Akita Tour Ginjo Series
Light and refreshing, but with less umami sweetness
Rice：Akita Sake Komachi
Polishing ratio: 50
Yeast used: AKITA Yukiguni yeast UT-2
Alcohol percentage: 17% Sake meter: +1.0
Acidity: 1.9, Amino acidity: 0.9
Screw stopper type
Japanese>English