アルバとロス
Akita Tour Ginjo Series
Sweetness and acidity are weak and light, sweetness will be nice after a little time.
Rice used: Hoshiakari
Polishing ratio: 50/50
Yeast used: Akita Konno Shoten No.12
Alcohol content: 16%.
Sake degree: -1.0 Acidity: 2.0
Screw stopper type
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