アルバとロス
ALPHA 5
Created under the theme of exploring heated SAKE
A very special brewing method called "Kijo-shu" using Bodai-moto and a portion of 10-year-old sake.
When chilled, the sweetness and acidity of kijoshu are prominent.
Heating up sake is also recommended, which we will review later.
UCHINOSE TYPE
Japanese>English