アルバとロスAkita Tour Ginjo Series
Brilliant, fresh acidity and a refreshing taste
Rice used: Miyamanishiki
Rice polishing ratio: 55/60
Yeast used: ND-4 (Nadeshiko yeast)
Alcohol content: 15%.
Sake meter: +2.0 Acidity: 1.3
Screw stopper type
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