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Dainagawa純米大吟醸
alt 1alt 2
20
アルバとロス
This is the first in the Akita Tour Ginjo series, and there will be more for the time being! A little sweetness in a clean taste Rice used: Akita Sake Komachi Rice polishing ratio: 50 Yeast used: AKITA snow country yeast UT-1 Alcohol level: 15 degrees Sake alcohol level: ±0 Acidity: 1.8, Amino acidity: 0.8 Screw stopper type
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