| Products of MINAMI |
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MINAMI
純米大吟醸 山田錦 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 高知県酵母 |
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| Sake Meter Value | +5.5 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 17～18% |
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MINAMI
大吟醸 無濾過 | | Type of Sake | DaiginjoNama-Zake(unpasteurized sake) |
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MINAMI
純米吟醸 斗瓶取り | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 高知県酵母 |
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| Sake Meter Value | +6.0 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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MINAMI
純米大吟醸 無濾過 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 高知酵母 |
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| Sake Meter Value | +5.5 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 16～17% |
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MINAMI
吟醸酒 斗瓶取り | |
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MINAMI
純米吟醸 無濾過 | | Type of Sake | JummaiGinjoNama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 高知酵母 |
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| Sake Meter Value | +6.5 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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MINAMI
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 高知酵母 |
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| Sake Meter Value | +6.5 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16～17% |
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MINAMI
特別純米 山田錦 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 高知県酵母 |
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| Sake Meter Value | +9.0 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 17～19% |
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MINAMI
特別純米 無濾過 | | Type of Sake | extra standard JummaiNama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 高知酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 2.0 |
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| Amino Acid Content | 1.7 |
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| Alcohol Content | 18～19% |
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MINAMI
吟醸酒 冷卸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Hattan錦 |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 高知県酵母 |
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| Sake Meter Value | +5.5 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 0.7 |
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| Alcohol Content | 16.5% |
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| Chief Sake Maker | 根来昌則 |
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MINAMI
無濾過 純米中取り | | Type of Sake | Jummai |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 高知酵母 |
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| Sake Meter Value | +5.5 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 16～17% |
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MINAMI
吟醸酒 無濾過 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Hattan錦 |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 高知酵母 |
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| Sake Meter Value | +5.5 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 16.5% |
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MINAMI
特別純米 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +9.0 |
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| Titratable Acidity | 1.9 |
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| Alcohol Content | 15～16% |
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MINAMI
特別本醸造 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +8 |
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| Titratable Acidity | 1.5 |
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MINAMI
特別本醸造 無濾過 | | Type of Sake | extra standard HonjozoNama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 高知酵母 |
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| Sake Meter Value | +8.5 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16～17% |
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