| Products of TATENOKAWA |
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TATENOKAWA
光明 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | dewasansan(grown in Yamagata) |
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| Rice-Polishing Rate | 1% |
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| Sake Yeast | 山形KA、協会1801号 |
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| Sake Meter Value | -2 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 0.5 |
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| Alcohol Content | 15% |
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TATENOKAWA
極限 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 8% |
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| Sake Yeast | 山形KA、協会1801 |
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| Sake Meter Value | -2 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 15% |
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TATENOKAWA
十八 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 18% |
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| Sake Yeast | 山形KA、協会1801号 |
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| Sake Meter Value | -2 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 0.6 |
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| Alcohol Content | 15% |
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TATENOKAWA
七星旗 | | Rice for Sake Making | dewasansan(grown in Yamagata) |
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| Rice-Polishing Rate | 7% |
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| Sake Yeast | 山形KA、協会1801号 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.5 |
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| Alcohol Content | 15% |
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TATENOKAWA
一雫入魂 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 18% |
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| Sake Yeast | 山形KA、協会1801号 |
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| Sake Meter Value | -2 |
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| Titratable Acidity | 1.41.5 |
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| Amino Acid Content | 0.6 |
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| Alcohol Content | 15～16% |
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| Remarks | 通常、単独では使用されない「攻め」の部分を瓶詰した純米大吟醸酒。 |
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TATENOKAWA
大井屋 | | Type of Sake | JummaiDaiginjo 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 Yeast | 山形酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 18～19% |
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TATENOKAWA
大吟醸 限定 斗瓶囲い 山田錦 35% | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 35% |
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| Sake Yeast | 山形酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 18～19% |
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TATENOKAWA
大吟醸 限定 斗瓶囲い 山田錦 40% | | 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 | 9号系酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.2～1.3 |
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| Alcohol Content | 18～19% |
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TATENOKAWA
大吟醸 限定 斗瓶囲い 雄町 40% | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Omachi(grown in Okayama) |
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| Rice-Polishing Rate | 40% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 18～19% |
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TATENOKAWA
上流 | | 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 Yeast | 山形KA、協会1801号 |
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| Sake Meter Value | -2 |
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| Alcohol Content | 15～16% |
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TATENOKAWA
純米大吟醸 限定 斗瓶囲い 出羽燦々 40% | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | dewasansan |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 山形酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 17～18% |
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TATENOKAWA
大吟醸 中取り 山田錦 40% | | 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 | 山形酵母 |
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| Sake Meter Value | +3～4 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
大吟醸 山田錦 35% | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 35% |
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| Sake Yeast | 山形酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
三十三 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | dewasansan（庄内産） |
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| Rice-Polishing Rate | 33% |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 15～16% |
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TATENOKAWA
大吟醸 中取り 雄町 40% | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Omachi(grown in Okayama) |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 山形酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
純米吟醸 限定 斗瓶囲い 山田錦 50% | | Type of Sake | JummaiGinjo |
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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 Meter Value | +3 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 18～19% |
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TATENOKAWA
純米大吟醸 攻め | | Type of Sake | JummaiDaiginjo 攻め |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 山形KA、協会1801号 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15～16% |
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TATENOKAWA
純米大吟醸 出羽燦々 40% | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | dewasansan |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 山形酵母 |
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| Sake Meter Value | +2～3 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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TATENOKAWA
吟醸 山田錦 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 9号酵母 |
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| Sake Meter Value | +4～5 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
純米吟醸 中取り 山田錦 50% | | Type of Sake | JummaiGinjo |
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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 | 山形酵母 |
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| Sake Meter Value | +2～3 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
純米大吟醸 直汲み | | Type of Sake | JummaiDaiginjo Nama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 山形KA |
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| Sake Meter Value | -2 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
主流 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 山形KA、協会1801号 |
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| Sake Meter Value | -3 |
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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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TATENOKAWA
純米大吟醸 しぼりたて | | Type of Sake | JummaiDaiginjo Nama-Zake(unpasteurized sake) |
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| Rice for Sake Making | 有機栽培米(grown in Yamagata) |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 山形KA |
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| Sake Meter Value | -3 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
大吟醸 番外編 攻め | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Omachi |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 山形酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
純米大吟醸 雄町 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Omachi |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 山形KA |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 15% |
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TATENOKAWA
特吟 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 | 50% |
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| Sake Yeast | 熊本酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
純米吟醸 山田錦 55% | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16% |
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TATENOKAWA
純米吟醸 にごり | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki , dewasansan |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 協会9号系 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 17～18% |
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TATENOKAWA
純米吟醸 清水田 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki（庄内産・自社栽培） |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 協会9号系 |
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| Sake Meter Value | +3～4 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
純米吟醸 八反錦 | | Type of Sake | JummaiGinjo |
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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号系 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
中取り 純米 山田錦 冷卸 | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +3～4 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
純米大吟醸 美山錦 中取り | | Type of Sake | JummaiDaiginjo 中取り |
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| Rice for Sake Making | Miyamanishiki（庄内産） |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 山形KA単体 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 15～16% |
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TATENOKAWA
たてにゃん | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | 国産米 |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | -2 |
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| Alcohol Content | 15～16% |
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TATENOKAWA
純米大吟醸 出羽燦々 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | dewasansan（庄内産） |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 山形KA |
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| Sake Meter Value | -2 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15～16% |
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TATENOKAWA
純米吟醸 太古米 出羽燦々 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | dewasansan（太古活性農法） |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 9号系酵母 |
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| Sake Meter Value | +4～5 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
純米吟醸 太古米 美山錦 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Miyamanishiki（太古活性農法） |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 9号系酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.5 |
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TATENOKAWA
激流 吟醸 槽口 生 | | Type of Sake | Ginjo |
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| Rice for Sake Making | dewasansan(grown in Yamagata) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 9号酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
純米吟醸 出羽の里 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | dewanosato |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 協会9号系 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.6～1.7 |
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| Alcohol Content | 15～16% |
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TATENOKAWA
吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki , Miyamanishiki |
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| Alcohol Content | 15～16% |
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TATENOKAWA
中取り 純米 美山錦 | | Type of Sake | Jummai |
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| Rice for Sake Making | Miyamanishiki(grown in Akita) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 9号系酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5～1.6 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
中取り 純米 出羽燦々 | | Type of Sake | Jummai |
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| Rice for Sake Making | dewasansan |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +2～3 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16～17% |
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TATENOKAWA
清流 中取り | | Type of Sake | JummaiDaiginjo 中取り |
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| Rice for Sake Making | dewasansan（庄内産） |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 山形KA、協会1801号 |
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TATENOKAWA
清流 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | dewasansan（庄内産） |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 山形KA、協会1801号 |
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| Sake Meter Value | -2 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 14～15% |
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