| Products of HOUOUBIDEN |
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HOUOUBIDEN
全国鑑評会出品 大吟醸 原酒 | | Type of Sake | Daiginjo Genshu(undliuted sake) |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 35% |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 17.8% |
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HOUOUBIDEN
純米大吟醸 | | 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 | +4 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
亀の尾 純米吟醸 無濾過 生酒 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Kameno（美田地区産） |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +4.0 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
千本錦 純米吟醸 無濾過 生酒 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Sembonnishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +4.0 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
発泡 生酒 しずく絞り 純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Wakamizu（美田地区産） |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +3.0 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
山廃 純米吟醸 無濾過 生酒 | | Type of Sake | 山廃 JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5.0 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
山田錦 純米吟醸 無濾過 生酒 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
山田錦 ひやおろし | | Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +6.0 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16.8% |
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HOUOUBIDEN
雄町 純米吟釀 無濾過 生酒 | | Type of Sake | Jummai吟釀 |
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| Rice for Sake Making | BizenOmachi(grown in Okayama) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5.0 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
初しぼり 純米吟醸酒 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku(grown in Toyama) |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +1～+2 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16% |
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HOUOUBIDEN
芳 純米吟醸 生酒 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Wakamizu（栃木県芳賀郡益子町産 完全無農薬） |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +4.0 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
純米吟醸 無濾過 生原酒 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Wakamizu（美田地区産） |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +4.0 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.7 |
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| Alcohol Content | 17.8% |
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HOUOUBIDEN
若水 純米吟醸 無濾過 生酒 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Wakamizu（美田地区産） |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +2.0 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
吟醸 しぼりたて 新酒 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +4.0 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
辛口 吟醸 剱 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) , Gohyakumangoku(grown in Toyama) |
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| Rice-Polishing Rate | 麹米：45%、掛米：55% |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
純米 剱 | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) , Gohyakumangoku(grown in Toyama) |
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| Rice-Polishing Rate | 麹米：45%、掛米：55% |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
純米 無濾過 生酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Wakamizu（美田地区産） |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +3.0 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
本吟 火入 舟中取り 生酒 | | Rice for Sake Making | Wakamizu（美田地区産） |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +4.0 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
熟成 秘蔵 梅酒 | | Type of Sake | 鳳凰美田で漬けたAging 梅 |
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| Alcohol Content | 15～16% |
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HOUOUBIDEN
桃色 発泡 生酒 | | Type of Sake | 発泡性JummaiGinjo |
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| Rice for Sake Making | Wakamizu（美田地区産） |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 桃色酵母（アデニン要求性酵母） |
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| Sake Meter Value | +2.0 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 16～17% |
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HOUOUBIDEN
J-Sake | | Type of Sake | Aging Honjozo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 55% |
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| Alcohol Content | 38% |
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