| Products of TSUMUGIBIJIN |
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TSUMUGIBIJIN
熟成 大吟醸 | | Type of Sake | Aging Daiginjo 三年氷温貯蔵 |
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| Rice for Sake Making | Omachi |
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| Sake Yeast | M310 |
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TSUMUGIBIJIN
超特選 大吟醸 | | 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 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 17～18% |
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TSUMUGIBIJIN
大吟醸 | | 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 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 16～17% |
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TSUMUGIBIJIN
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Alcohol Content | 15～16% |
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TSUMUGIBIJIN
雄町の翠 | | Type of Sake | Daiginjo Nama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Omachi |
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| Alcohol Content | 16～17% |
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TSUMUGIBIJIN
雄町の翔 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Omachi |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | アルプス9号 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 15～16% |
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TSUMUGIBIJIN
芳醇辛口 純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 9号 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 15～16% |
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TSUMUGIBIJIN
特別純米 ピュア茨城 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Hitachinishiki(grown in Ibaraki) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | ひたち酵母 |
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| Alcohol Content | 15～16% |
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TSUMUGIBIJIN
純米生酛 木桶醸造 | | Type of Sake | Jummai Nama-Zake(unpasteurized sake)酛 |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Alcohol Content | 15～16% |
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TSUMUGIBIJIN
吟醸 生原酒 | | Type of Sake | Ginjo Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Omachi(grown in Ibaraki) |
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| Rice-Polishing Rate | 60% |
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| Alcohol Content | 17～18% |
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TSUMUGIBIJIN
珠滴 | | 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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| Alcohol Content | 15～16% |
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TSUMUGIBIJIN
純米吟醸 しぼりたて | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Hattan錦 |
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| Rice-Polishing Rate | 60% |
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| Alcohol Content | 16～17% |
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TSUMUGIBIJIN
米織 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Omachi(grown in Ibaraki) |
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| Rice-Polishing Rate | 60% |
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| Alcohol Content | 15～16% |
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TSUMUGIBIJIN
純米とろり酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 80% |
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TSUMUGIBIJIN
山廃 特別純米酒 | | Type of Sake | 山廃 extra standard Jummai |
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| Rice-Polishing Rate | 60% |
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| Alcohol Content | 15～16% |
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TSUMUGIBIJIN
初しぼり | | Type of Sake | extra standard Honjozo Muroka(unfiltered) Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Gohyakumangoku(grown in Ibaraki) |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | M310 |
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| Alcohol Content | 17～18% |
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TSUMUGIBIJIN
純米 ひやおろし | | Type of Sake | Jummai ひやおろし |
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| Rice for Sake Making | Gohyakumangoku , 千代錦 |
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| Rice-Polishing Rate | 65% |
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| Alcohol Content | 15～16% |
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TSUMUGIBIJIN
活性 生原酒 にごり爆弾 | | Type of Sake | Nigori Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | -2.0 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 17～18% |
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TSUMUGIBIJIN
純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Gohyakumangoku(grown in Ibaraki) , 千代錦(grown in Ibaraki) |
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| Rice-Polishing Rate | 65% |
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| Alcohol Content | 15～16% |
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