アルバとロス
Akita Tour Ginjo Series 27
Gentle sweetness and acidity, refreshingly dry and easy to drink
Rice: Miyamanishiki
Rice polishing ratio: 55/55
Yeast used: AKITA Yukiguni yeast UT-1
Alcohol percentage: 16.5
Sake degree: +2.0, Acidity: 1.3
Screw stopper type
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