アルバとロス
Akita Tour Ginjo Series
Gentle sweetness, little bitterness and acidity, no peculiarities
Rice：Akita Sake Komachi
Rice polishing ratio: 50/50
Yeast used: Kyokai 1801
Alcohol percentage: 16.5
Sake meter degree: -3.0 Acidity: 1.3
Screw stopper type
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