アルバとロス
Akita Tour Ginjo Series
Nice sweetness and a little bitterness
Rice used: Mencoina
Rice polishing ratio: 60/60
Yeast used: Lavender yeast
Alcohol content: 16%.
Sake degree: -5.0, Acidity: 1.6
Screw stopper type
Japanese>English
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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
アルバとロス
Ryusei Hachitan-Nishiki In House Yeast
Wild yeast from the brewery is used.
Soft sweetness and juicy acidity
Poured type
Japanese>English
アルバとロス
Akita Tour Ginjo Series
Clear and complex with a combination of sweetness and bitterness
Rice used: Akita Sake Komachi
Rice polishing ratio: 55/55
Yeast used: In-house yeast
Alcohol percentage: 15.2
Sake degree: -2.5, Acidity: 1.6
Screw stopper type
Japanese>English
アルバとロス
SENKOU Organic Naturals X 2024 sparkling
Polishing ratio 90%, 14% alc.
The bottle is closed after opening it a little so that it does not spew out.
The sweetness and acidity are quite pleasant.
Screw stopper type
Japanese>English
アルバとロス
Junmai Daiginjo Aizan 40
The one from six months ago was fire-aged, but this time it is a pure sake with almost no effervescence.
The alcohol content is 16%, but the sweetness is low and the acidity is strong.
Stoppered type
Japanese>English
アルバとロス
Akita Tour Ginjo Series
Light, slightly dry and refreshing for its alcohol content
Rice used: Akita Sake Komachi
Rice polishing ratio: 55/55
Yeast used: Komachi yeast R-5, Kyokai 901
Alcohol percentage: 16.5
Sake degree: +6.0 Acidity: 1.5
Screw stopper type
Japanese>English
アルバとロス
OCEAN99 Kukai -Inflight- Unfiltered, once-hot sake
Less gassy and slightly tangy than last year, and the bottle is slimmer.
The refreshing, fruity, sweet and sour taste is perfect for early summer.
Newly brewed type
Japanese>English
アルバとロス
Akita Tour Ginjo Series
Gentle sweetness and acidity, less assertive but well balanced ◯⇩.
Rice: Momota
Rice polishing ratio: 55/55
Yeast used: Akita-style flower yeast AK-1
Alcohol content: 16%.
Sake level: ±0.0 Acidity: 1.7
Screw stopper type
Japanese>English
アルバとロス
Kenkunichi Junmai-shu Kame-no-o 70% Nama-shu
First time to drink this brand
First of all, it has a nice acidity.
The alcohol content is just right at 15 degrees.
Screw stopper type
Japanese>English
アルバとロス
Akita Tour Ginjo Series
Sourness and mellow flavor unique to Yamahai
It can also be served warmed.
Rice：Akita Sake Komachi / Miyamanishiki
Polishing ratio: 50/60
Yeast used: In-house yeast
Alcohol content: 15%.
Sake meter: -1.0, Acidity: 1.8
Screw stopper type
Japanese>English
アルバとロス
Junmai Daiginjo Peach color nigori
The bubbles are amazing due to the fermentation in the bottle, this year the nigori portion is about half of last year's!
It is sweet and sour, and the alcohol content is 11%, so it is like a juice.
It is made with red yeast, but it has nothing to do with the popular red yeast.
Screw stopper type
Japanese>English
アルバとロス
Akita Tour Ginjo Series
Weak sweetness and acidity, but well-balanced and unctuous
Rice: Akita
Rice polishing ratio: 50/50
Yeast used: In-house yeast
Alcohol percentage: 16
Sake meter: +4.0 Acidity: 1.3
Screw stopper type
Japanese>English
アルバとロス
Kangiku Seijitsu -Special Yell- Unfiltered unpasteurized sake
The sweetness and acidity are moderate, and the bitterness is complex.
Sake Rice: 50% Yamadanishiki/Akaban Omachi
Alcohol level: 15
Utsunobu type
Japanese>English
アルバとロス
Easy to drink as it is refreshing and has no peculiarities
It is also delicious when heated.
Rice polishing ratio: 70
Rice used: Fusakogane
Alcohol level: 15
Japanese>English
アルバとロス
Akita Touriginjo Series
Slightly dry and refreshing, with a gentle sweetness
Rice used: Akita Sake Komachi
Rice polishing ratio: 55/55
Yeast used: IYAPU-3
Alcohol percentage: 15.7
Sake meter: +4.0 Acidity: 1.3
Screw stopper type
Japanese>English
アルバとロス
Akita Tour Ginjo Series
Brilliant, fresh acidity and a refreshing taste
Rice used: Miyamanishiki
Rice polishing ratio: 55/60
Yeast used: ND-4 (Nadeshiko yeast)
Alcohol content: 15%.
Sake meter: +2.0 Acidity: 1.3
Screw stopper type
Japanese>English
アルバとロス
SENKOKU Hello World by SAKELABO TOKYO
Direct-drafted, unfiltered, unfiltered, nigori sake, sake yeast strain
Rice type：Domaine Sakura Yamadanishiki
Rice Polishing Ratio: 50% for Koji rice, 60% for Kake rice
Alcohol content : 13%.
Since it is an active nigori, empty it slowly so that it does not blow out.
The gasiness is naturally strong. It is supposed to be a concept to surpass Sengoku Yukidaruma, but it seems to be a little more mild than Yukidaruma.
But it is delicious with a strong acidity and sweetness! ◎Screw stopper with holes in the bottle
Screw stopper with a hole
Japanese>English
アルバとロス
Kangiku Leap Day -Special One- 2024
February 29 is called "leap day" in the Japanese calendar, and this sake is pressed on February 29 and served only once every four years.
The rice is made from Gohyakumangoku rice polished to 29% (29% polished for the leap day) and has a clear flavor that goes well with a variety of meals.
Utsunobu type
Japanese>English
アルバとロス
SPRING TIME
Miyamanishiki 55
Flower yeast called Miyatsubaki yeast is used.
Rich sweetness and fruity acidity that you would not expect from a 12% alcohol content.
Very tasty.
Screw stopper type
Japanese>English