| Products of NECHIOTOKOYAMA |
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NECHIOTOKOYAMA
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 | 40% |
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| Sake Yeast | K-1601、G-9 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 17% |
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NECHIOTOKOYAMA
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 | 40% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 17.9% |
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NECHIOTOKOYAMA
純米吟醸 無濾過瓶燗原酒 山田錦 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 麹米：40%、掛米：50% |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16.8% |
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NECHIOTOKOYAMA
50% 純米吟醸 原酒 | | Type of Sake | JummaiGinjoGenshu(undliuted sake) |
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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 Yeast | G-9 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 17.6% |
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NECHIOTOKOYAMA
影大吟 素濾過瓶燗原酒 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Gohyakumangoku , Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | K-1601 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 17.1% |
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NECHIOTOKOYAMA
55% 純米吟醸 中汲み | | Type of Sake | JummaiGinjoGenshu(undliuted sake) |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | G-9 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 17～18% |
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NECHIOTOKOYAMA
限定醸造 純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki , Ipponjime |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | K-1601、G-9 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 15.7% |
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NECHIOTOKOYAMA
吟醸原酒 ひやおろし | | Type of Sake | GinjoGenshu(undliuted sake) |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 17.4% |
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NECHIOTOKOYAMA
55% 純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Ipponjime , Gohyakumangoku |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | G-9 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.1 |
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NECHIOTOKOYAMA
55% 吟醸酒 ブルーラベル | | Type of Sake | Ginjo |
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| Rice for Sake Making | Ipponjime , Gohyakumangoku |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16.8% |
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NECHIOTOKOYAMA
57% 吟醸酒 生酒 | | Rice for Sake Making | Ipponjime , ゆきの精 |
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| Rice-Polishing Rate | 麹米：55%、掛米：58% |
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| Sake Yeast | G-9 |
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| Sake Meter Value | +3 |
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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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NECHIOTOKOYAMA
60% 純米酒 生原酒 | | Type of Sake | JummaiNama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Gohyakumangoku , ゆきの精 |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | G-9 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 18.2% |
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NECHIOTOKOYAMA
60% 純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Gohyakumangoku , ゆきの精 |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | G-9 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 15.6% |
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NECHIOTOKOYAMA
本醸造 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku , トドロキワセ |
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| Rice-Polishing Rate | 麹米：60%、掛米：65% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15.7% |
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NECHIOTOKOYAMA
普通酒 糸魚川 | | Type of Sake | Ordinary Sake |
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| Rice for Sake Making | Gohyakumangoku , 一般米 |
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| Rice-Polishing Rate | 麹米：60%、掛米：65% |
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| Sake Yeast | 協会7号 |
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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 | 15.7% |
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