| Products of ICHINOKURA |
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ICHINOKURA
純米大吟醸 笙鼓 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Sake Meter Value | +1～+3 |
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| Titratable Acidity | 1.2～1.4 |
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| Amino Acid Content | 1.0～1.2 |
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| Alcohol Content | 15.0～15.9% |
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| Chief Sake Maker | 門脇 豊彦（南部杜氏） |
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ICHINOKURA
無農薬米仕込み 純米大吟醸 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Kuranohana（有機栽培米） |
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| Rice-Polishing Rate | 35% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15.0～15.9% |
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| Chief Sake Maker | 門脇 豊彦（南部杜氏） |
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ICHINOKURA
大吟醸 玄昌 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Sake Meter Value | +3～+5 |
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| Titratable Acidity | 1.1～1.3 |
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| Alcohol Content | 15.0～15.9% |
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ICHINOKURA
純米大吟醸 松山天 | | 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 Meter Value | +1～+3 |
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| Titratable Acidity | 1.3～1.5 |
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| Amino Acid Content | 0.9～1.1 |
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| Alcohol Content | 15.0～15.9% |
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ICHINOKURA
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Miyamanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.3 |
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ICHINOKURA
大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) , Omachi(grown in Okayama) |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 宮城酵母 |
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| Sake Meter Value | +3～+5 |
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| Titratable Acidity | 1.0～1.2 |
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| Amino Acid Content | 0.8～1.0 |
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| Alcohol Content | 15.0～15.9% |
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| Chief Sake Maker | 門脇 豊彦（南部杜氏） |
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ICHINOKURA
吟醸酒 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Miyamanishiki(grown in Miyagi) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | ＋3.0～5.0 |
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| Titratable Acidity | 1.0～1.2 |
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| Amino Acid Content | 1.0～1.2 |
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| Alcohol Content | 15.0～15.9% |
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| Chief Sake Maker | 門脇 豊彦（南部杜氏） |
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ICHINOKURA
純米吟醸 蔵の華 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Kuranohana |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | ±0～+2 |
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| Alcohol Content | 15% |
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ICHINOKURA
無鑑査 本醸造 辛口 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Toyonishiki(grown in Miyagi) |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 協会901号 |
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| Sake Meter Value | +4～+6 |
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| Titratable Acidity | 1.1～1.3 |
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| Amino Acid Content | 1.2～1.4 |
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| Alcohol Content | 15.0～16% |
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| Chief Sake Maker | 菅原 万作 |
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ICHINOKURA
有機米仕込 特別純米酒 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | ひとめぼれ(grown in Miyagi) |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +3～+5 |
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| Amino Acid Content | 1.4～1.6 |
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| Alcohol Content | 14.0～14.9% |
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ICHINOKURA
特別純米 大和伝 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Toyonishiki(grown in Miyagi) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +1～+3 |
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| Titratable Acidity | 1.4～1.6 |
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| Amino Acid Content | 1.4～1.6 |
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| Alcohol Content | 15.0%～15.9% |
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| Chief Sake Maker | 菅原 万作 |
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ICHINOKURA
木桶仕込み 特別純米酒 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Miyamanishiki |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +2.8 |
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| Titratable Acidity | 1.82 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 15% |
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ICHINOKURA
しぼりたて | | Type of Sake | extra standard Jummai Nama-Genshu(unpasteurized and undliuted sake) |
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ICHINOKURA
にごり酒 | | Type of Sake | extra standard Jummai Nama-Genshu(unpasteurized and undliuted sake) |
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ICHINOKURA
松籟 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Kuranohana |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +1.0～+3.0 |
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| Titratable Acidity | 1.5～1.7 |
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ICHINOKURA
樽 | | Type of Sake | extra standard Jummai樽 |
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| Sake Meter Value | +1.0～+3.0 |
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| Titratable Acidity | 1.3～1.5 |
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| Alcohol Content | 15.0～15.9% |
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ICHINOKURA
燗上がり 純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | ササニシキ , ささろまん |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | -1 |
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| Titratable Acidity | 1.4～1.6 |
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| Amino Acid Content | 1.4～1.6 |
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| Alcohol Content | 15.0～15.9% |
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ICHINOKURA
山廃純米酒 円融 | | Type of Sake | 山廃Jummai |
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| Rice for Sake Making | ささろまん |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | ±0～+2 |
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| Titratable Acidity | 1.7～1.9 |
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| Amino Acid Content | 1.6～1.8 |
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| Alcohol Content | 15.0～15.9% |
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