アルバとロス
Akita Tour Ginjo Series
Light and refreshing taste
Rice used: Sake-komachi
Rice polishing ratio: 55/40
Yeast used: Akita-style flower yeast AK-1
Alcohol percentage: 16% Sake meter: +2.0
Acidity: 1.3, Amino acidity: 1.3
Screw stopper type
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