| Products of KAMITSURU |
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KAMITSURU
千代太郎 | | 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 | +5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15.5% |
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| Chief Sake Maker | 西尾 宏一（能登杜氏） |
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KAMITSURU
入魂 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 協会14号 |
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| Sake Meter Value | +3～5 |
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| Titratable Acidity | 1.1 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16.5% |
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| Chief Sake Maker | 西尾 宏一（能登杜氏） |
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KAMITSURU
純一 | | Type of Sake | Jummai |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.8 |
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| Alcohol Content | 15.5% |
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KAMITSURU
瑞祥 | | Type of Sake | Ginjo |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 15～16% |
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KAMITSURU
辛口 | | Type of Sake | 山廃 Honjozo |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | +6～8 |
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| Titratable Acidity | 1.3～1.4 |
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| Amino Acid Content | 1.4～1.6 |
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| Alcohol Content | 15.5% |
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KAMITSURU
上撰 | | Type of Sake | 山廃 Honjozo |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.4～1.5 |
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| Amino Acid Content | 1.4～1.6 |
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| Alcohol Content | 15.5% |
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KAMITSURU
佳撰 | | Type of Sake | 山廃 Honjozo |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.4～1.5 |
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| Amino Acid Content | 1.4～1.6 |
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| Alcohol Content | 15.5% |
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KAMITSURU
蔵出し 生原酒 | | Type of Sake | Nama-Genshu(unpasteurized and undliuted sake) |
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| Alcohol Content | 19～20% |
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