| Products of CHICHIBUNISHIKI |
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CHICHIBUNISHIKI
特撰 大吟醸 | | Type of Sake | Daiginjo |
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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 | +3 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 16.2% |
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CHICHIBUNISHIKI
大吟醸 金賞受賞酒 | | Type of Sake | Daiginjo |
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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 | +3 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 17～18% |
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CHICHIBUNISHIKI
純米大吟醸 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Miyamanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 16.2% |
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CHICHIBUNISHIKI
大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Miyamanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 16.2% |
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CHICHIBUNISHIKI
霞 | | Type of Sake | Jummai Muroka(unfiltered) Nama-Genshu(unpasteurized and undliuted sake) |
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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 |
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| Titratable Acidity | 2.0 |
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| Alcohol Content | 18～19% |
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CHICHIBUNISHIKI
升屋利兵衛 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Miyamanishiki |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 15.2% |
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CHICHIBUNISHIKI
甕口酒 | | Type of Sake | Honjozo Genshu(undliuted sake) |
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| Rice for Sake Making | Miyamanishiki |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +6.0 |
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| Titratable Acidity | 2.0 |
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| Alcohol Content | 20～21% |
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CHICHIBUNISHIKI
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 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 15% |
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CHICHIBUNISHIKI
純米酒 秩父米 | | Type of Sake | Jummai |
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| Rice for Sake Making | キヌヒカリ |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15% |
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CHICHIBUNISHIKI
さわやか甘口 | | Type of Sake | Jummai |
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| Rice for Sake Making | Asanohikari |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | -8 |
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| Titratable Acidity | 2.1 |
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| Amino Acid Content | 2.1 |
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| Alcohol Content | 15.2% |
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CHICHIBUNISHIKI
きりっと極辛 | | Rice for Sake Making | 豊錦 |
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| Rice-Polishing Rate | 68% |
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| Sake Meter Value | +10 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15.8% |
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CHICHIBUNISHIKI
本醸造 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Miyamanishiki |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15% |
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CHICHIBUNISHIKI
荒しぼり 濁り酒 | | Type of Sake | Nigori |
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| Rice for Sake Making | Asanohikari |
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| Rice-Polishing Rate | 68% |
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| Sake Meter Value | -10 |
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| Titratable Acidity | 1.9 |
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| Amino Acid Content | 2.1 |
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| Alcohol Content | 15% |
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CHICHIBUNISHIKI
本醸造 辛口 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Asanohikari |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15% |
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