| Products of YUKINOBIJIN |
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YUKINOBIJIN
純米大吟醸 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki 20% , Akitasakekomachi 80% |
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| Rice-Polishing Rate | 45% |
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| Sake Yeast | 秋田酵母 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 16.5% |
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YUKINOBIJIN
純米吟醸 愛山 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Aiyama |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.8 |
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| Alcohol Content | 16.5% |
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YUKINOBIJIN
純米吟醸 雄町 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Omachi |
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| Rice-Polishing Rate | 55% |
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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 | 16.5% |
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YUKINOBIJIN
純米吟醸 しぼりたて夏吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki , 酒こまち |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.9 |
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| Alcohol Content | 16～17% |
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| Remarks | 夏季限定 |
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YUKINOBIJIN
純米吟醸 活性にごり 生酒 | | Rice for Sake Making | 国産米 |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 金沢酵母 |
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| Alcohol Content | 15% |
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YUKINOBIJIN
純米吟醸 愛山麹 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Aiyama , 酒こまち |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.8 |
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| Alcohol Content | 16.5% |
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YUKINOBIJIN
純米吟醸 吟の精麹 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Ginnosei |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.9 |
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| Alcohol Content | 16.5% |
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YUKINOBIJIN
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki 20% , Akitasakekomachi 80% |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.8 |
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| Alcohol Content | 16.5% |
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YUKINOBIJIN
純米吟醸 山田錦麹 | |
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YUKINOBIJIN
純米酒 秋仕込み 一号搾り | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki 20% , Akitasakekomachi 80% |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.9 |
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| Alcohol Content | 16.5% |
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YUKINOBIJIN
純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki 20% , Akitasakekomachi 80% |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 16.5% |
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