| Products of OIGAME |
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OIGAME
15年熟成 亀龍之寿 | | Type of Sake | Aging Jummai |
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| Rice for Sake Making | Hattan錦 |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | -4 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 16～17% |
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OIGAME
限定袋取り 大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Sembonnishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 広島吟醸酵母 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.1 |
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| Amino Acid Content | 0.7 |
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| Alcohol Content | 17～18% |
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OIGAME
10年熟成 幻米古酒 | | Type of Sake | Aging Jummai |
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| Rice for Sake Making | Hattan |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 協会9号 |
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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 | 16～17% |
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OIGAME
5年熟成 秘蔵老亀 | | Type of Sake | Aging Jummai |
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| Rice for Sake Making | Hattan |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | せとうち21号 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 16～17% |
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OIGAME
中汲み 大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Sembonnishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 広島吟醸酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16～17% |
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OIGAME
純米吟醸 | | 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 Yeast | 広島吟醸酵母 |
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| Sake Meter Value | -9 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15～16% |
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OIGAME
吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Sembonnishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 広島吟醸酵母 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 15～16% |
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OIGAME
特別純米 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Hattan錦 |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 広島21号 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.9 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 16～17% |
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OIGAME
長期熟成 本醸造 | | Type of Sake | Honjozo |
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| Rice for Sake Making | 中生 , 新千本 , 他 |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 広島21号 |
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| Sake Meter Value | -9 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.7 |
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| Alcohol Content | 16～17% |
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OIGAME
吟醸 よみがえりの水 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Sembonnishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 広島吟醸酵母 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 15～16% |
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OIGAME
八反錦辛口 純米 | | Type of Sake | Jummai |
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| Rice for Sake Making | Hattan錦 |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 広島21号 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 17～18% |
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OIGAME
こしひかり 純米 | | Type of Sake | Jummai |
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| Rice for Sake Making | こしひかり |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 広島21号 |
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| Sake Meter Value | -9 |
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| Titratable Acidity | 2.0 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 17～18% |
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OIGAME
本醸造 原酒 | | Type of Sake | Honjozo Genshu(undliuted sake) |
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| Rice for Sake Making | 中生 , 新千本 , 他 |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 広島21号 |
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| Sake Meter Value | -9 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 18～19% |
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OIGAME
純米 | | Type of Sake | Jummai |
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| Rice for Sake Making | 中生 , 新千本 , 他 |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 広島21号 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15～16% |
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