アルバとロス
Akita Megaginjo Series
Soft sweetness with little bitterness and sourness, not classical, not fussy, easy to drink
Rice used: Ippozumi
Rice polishing ratio: 50/50
Yeast used: AKITA Yukiguni yeast UT-1, UT-2
Alcohol percentage: 16.2
Sake degree: +4.0, Acidity: 1.7
Screw stopper type
Japanese>English