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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