| Products of MIKOTSURU |
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MIKOTSURU
純米吟醸 クリスタル 熟成酒 | | Type of Sake | JummaiGinjo Aging |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 協会14号系 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 16.5% |
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MIKOTSURU
純米大吟醸 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 45% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 16.5% |
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MIKOTSURU
大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Miyamanishiki |
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| Rice-Polishing Rate | 49% |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15% |
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MIKOTSURU
純米吟醸 金紋錦 おりがらみ | | Type of Sake | JummaiGinjo Origarami Nama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Kimmonnishiki(grown in Nagano) |
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MIKOTSURU
純米吟醸 金紋錦 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Kimmonnishiki(grown in Nagano) |
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| Rice-Polishing Rate | 50% |
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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 | 16～17% |
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MIKOTSURU
純米吟醸 おりがらみ | | Type of Sake | JummaiGinjo Origarami Nama-Zake(unpasteurized sake) |
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MIKOTSURU
純米吟醸 黒ラベル | | Type of Sake | JummaiGinjo 火入れ |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 55% |
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| Alcohol Content | 16～17% |
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MIKOTSURU
純米吟醸 金紋錦 ラテッラ | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Kimmonnishiki(grown in Nagano) |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.8 |
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| Alcohol Content | 16～17% |
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MIKOTSURU
純米吟醸 金紋錦 ラテッラ おりがらみ | | Type of Sake | JummaiGinjo OrigaramiNama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Kimmonnishiki(grown in Nagano) |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 協会14号系 |
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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 | 16～17% |
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MIKOTSURU
純米吟醸 ダッラルーチェ | | Type of Sake | JummaiGinjo 火入れ |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15.5% |
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MIKOTSURU
純米吟醸 山田錦 ジラソーレ | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 16.5% |
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MIKOTSURU
吟醸 山田錦 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 15.5% |
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MIKOTSURU
活性にごり酒 | | Type of Sake | Jummai 活性Nigori |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 協会14号系 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 15.5% |
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MIKOTSURU
純米吟醸 新美山錦 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | 新Miyamanishiki |
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| Rice-Polishing Rate | 50% |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15～16% |
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MIKOTSURU
純米吟醸 新美山錦 おりがらみ | | Type of Sake | JummaiGinjo Origarami |
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| Rice for Sake Making | 新Miyamanishiki |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 15.5% |
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MIKOTSURU
純米 山田錦 おりがらみ | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.8 |
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MIKOTSURU
純米 山田錦 | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.8 |
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| Alcohol Content | 15～16% |
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MIKOTSURU
純米 新美山錦 | | Rice for Sake Making | 新Miyamanishiki(grown in Nagano) |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 協会14号系 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.8 |
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| Alcohol Content | 15.5% |
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MIKOTSURU
純米 新美山錦 おりがらみ | | Type of Sake | Jummai Origarami |
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| Rice for Sake Making | 新Miyamanishiki(grown in Nagano) |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +2 |
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| Alcohol Content | 15～16% |
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MIKOTSURU
純米 ヨネシロ | | Type of Sake | Jummai |
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| Rice for Sake Making | ヨネシロ(grown in Nagano) |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.9 |
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| Alcohol Content | 16.2% |
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