| Products of OOKURA |
|---|
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OOKURA
山廃 純米吟醸 山田錦 50% 火入れ | | Type of Sake | 山廃 JummaiGinjo 瓶燗火入れ |
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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 | +2 |
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| Titratable Acidity | 2.0 |
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| Amino Acid Content | 1.8 |
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| Alcohol Content | 15.8% |
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OOKURA
山廃 純米吟醸 山田錦 60% 火入れ | | Type of Sake | 山廃 JummaiGinjo 瓶燗火入れ |
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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 Meter Value | +2 |
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| Titratable Acidity | 2.3 |
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| Amino Acid Content | 1.7 |
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| Alcohol Content | 15～16% |
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OOKURA
山廃 特別純米 雄町 70% 火入れ | | Type of Sake | 山廃 extra standard Jummai 瓶燗火入れ |
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| Rice for Sake Making | Omachi(grown in Okayama) |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.7 |
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| Alcohol Content | 15.8% |
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OOKURA
特別純米 オオセト 60% 無濾過 生原酒 | | Type of Sake | extra standard Jummai Muroka(unfiltered) Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Oseto(grown in Kagawa) |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 2.3 |
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| Amino Acid Content | 1.9 |
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| Alcohol Content | 18～19% |
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OOKURA
純米吟醸 ひのひかり 50% 火入れ | | Type of Sake | JummaiGinjo 瓶燗火入れ |
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| Rice for Sake Making | ひのひかり（自家栽培米） |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 2.0 |
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| Alcohol Content | 15.8% |
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