| Products of NAKANORISAN |
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NAKANORISAN
大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki100% |
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| Rice-Polishing Rate | 39%以下 |
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| Sake Yeast | アルプス酵母 |
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| Sake Meter Value | +5 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15度以上16度未満 |
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NAKANORISAN
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Miyamanishiki100% |
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| Rice-Polishing Rate | 59%以下 |
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| Sake Yeast | アルプス酵母 |
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| Sake Meter Value | +1 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 15度以上16度未満 |
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NAKANORISAN
純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | あきたこまち（木曽郡日義村産） |
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| Rice-Polishing Rate | 59% |
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| Sake Yeast | 協会１００１号 |
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| Sake Meter Value | +2 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 15度以上16度未満 |
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NAKANORISAN
原酒 | | Type of Sake | Genshu(undliuted sake) |
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| Rice for Sake Making | Miyamanishiki・とどろき |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +1 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 19度以上20度未満 |
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NAKANORISAN
本醸造 | | Type of Sake | Honjozo |
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| Rice for Sake Making | しらかば錦(grown in Nagano) |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 協会１００１号 |
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| Sake Meter Value | +2 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15度以上16度未満 |
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NAKANORISAN
辛口本醸造 | | Type of Sake | 辛口Honjozo |
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| Rice for Sake Making | しらかば錦(grown in Nagano) |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 協会１００１号 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 15度以上16度未満 |
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| Amino Acid Content | 1.4 |
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NAKANORISAN
上撰 | | Type of Sake | Ordinary Sake |
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| Rice for Sake Making | Miyamanishiki・とどろき |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +1 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15度以上16度未満 |
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NAKANORISAN
佳撰 | | Type of Sake | Ordinary Sake |
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| Rice for Sake Making | Miyamanishiki・とどろき |
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| Rice-Polishing Rate | 70%以下 |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +0 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15度以上16度未満 |
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NAKANORISAN
特別純米酒 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Miyamanishiki100% |
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| Rice-Polishing Rate | 59%以下 |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +2 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 15度以上16度未満 |
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