| Products of KITANOSHO |
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KITANOSHO
大吟醸 たくみ | | Type of Sake | Daiginjo 斗瓶囲い |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 0.4 |
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| Alcohol Content | 16～17% |
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KITANOSHO
大吟匠 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Sake Meter Value | +5～6 |
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| Amino Acid Content | 0.6 |
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| Alcohol Content | 15～16% |
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KITANOSHO
大吟極 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35～40% |
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| Sake Meter Value | +5～6 |
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| Amino Acid Content | 0.6 |
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| Alcohol Content | 15～16% |
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KITANOSHO
純米大吟醸 野尻和徳 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Meter Value | +4～5 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 16～16.9% |
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| Chief Sake Maker | 野尻 和徳 |
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KITANOSHO
極上 純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki |
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KITANOSHO
吟醸 越前 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki , Gohyakumangoku |
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| Rice-Polishing Rate | 55～60% |
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| Sake Meter Value | +5～6 |
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| Amino Acid Content | 1 |
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| Alcohol Content | 15～16% |
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KITANOSHO
吟醸 生酒 | | Type of Sake | Ginjo Nama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Yamadanishiki , Gohyakumangoku |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +5～6 |
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| Titratable Acidity | 1.3～1.4 |
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| Alcohol Content | 15～16% |
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KITANOSHO
低農薬米 純米 | | Type of Sake | Jummai |
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| Rice for Sake Making | Shinriki米 |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +6 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1 |
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| Alcohol Content | 15～16% |
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KITANOSHO
純米吟醸 醇吟 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku , Nihombare |
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| Rice-Polishing Rate | 55～60% |
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| Sake Meter Value | +3～4 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 15～16% |
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KITANOSHO
一番搾り | | Type of Sake | Jummai |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15～16% |
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| Remarks | 期間限定品 |
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KITANOSHO
特別純米酒 ひやおろし | | Type of Sake | Jummai |
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| Rice for Sake Making | Gohyakumangoku , Nihombare |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +3～4 |
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| Titratable Acidity | 1.5～1.6 |
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| Alcohol Content | 15～16% |
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| Remarks | 期間限定（9月～11月） |
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KITANOSHO
純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60～65% |
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| Sake Yeast | 蔵内保存酵母 |
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| Sake Meter Value | +4～5 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 15～16% |
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KITANOSHO
特別本醸造 酔泉 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 蔵内保存酵母 |
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| Sake Meter Value | +5 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 15% |
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KITANOSHO
長命酔 | | Type of Sake | Jummai |
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| Rice for Sake Making | Gohyakumangoku , Nihombare |
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| Rice-Polishing Rate | 60～65% |
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| Sake Meter Value | +4～5 |
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| Titratable Acidity | 1.5～1.6 |
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| Alcohol Content | 14～15% |
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KITANOSHO
甘口の酒 | | Type of Sake | Ordinary Sake |
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| Rice for Sake Making | Gohyakumangoku , Nihombare |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | -7 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 14～15% |
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KITANOSHO
にごり酒 | | Type of Sake | Nigori Ordinary Sake |
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| Rice for Sake Making | Gohyakumangoku , Nihombare |
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| Rice-Polishing Rate | 68% |
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| Sake Meter Value | -15～-18 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15～16% |
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KITANOSHO
本醸造 生酒 | | Type of Sake | Honjozo Nama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Gohyakumangoku , Nihombare |
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| Rice-Polishing Rate | 60～65% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 15～16% |
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KITANOSHO
純米吟醸 生酒 | | Type of Sake | JummaiGinjo Nama-Zake(unpasteurized 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 | +4 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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KITANOSHO
極上 純米吟醸 生酒 | | Type of Sake | JummaiGinjo Nama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Yamadanishiki , Gohyakumangoku |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +4～5 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15～16% |
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