アルバとロス
Akita Tour Ginjo Series
Light, slightly dry and refreshing for its alcohol content
Rice used: Akita Sake Komachi
Rice polishing ratio: 55/55
Yeast used: Komachi yeast R-5, Kyokai 901
Alcohol percentage: 16.5
Sake degree: +6.0 Acidity: 1.5
Screw stopper type
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