アルバとロス
Akita Tour Ginjo Series
Easy to drink with sweetness, acidity is fair
Rice used: Ippozumi/Ginsan
Rice polishing ratio: 55/55
Yeast used: Akita-style flower yeast AK-1
Alcohol percentage: 16.8
Sake meter: +4.0, Acidity: 1.8
Screw stopper type
Japanese>English