| Products of KOURO |
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KOURO
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 Yeast | 熊本9号酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16.5% |
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| Chief Sake Maker | 松本 秀行（筑後杜氏） |
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KOURO
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 麹米：45%、掛米：55% |
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| Sake Yeast | 熊本9号酵母 |
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| Sake Meter Value | +0.5 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.6 |
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| Alcohol Content | 16% |
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KOURO
吟醸 | | Type of Sake | Ginjo |
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| Rice-Polishing Rate | 麹米45%、掛米55% |
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| Sake Yeast | 熊本9号酵母 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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KOURO
特別純米酒 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Yamadanishiki , 九州Shinriki |
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| Rice-Polishing Rate | 麹米：55%、掛米：60% |
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| Sake Meter Value | -2.0 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.9 |
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| Alcohol Content | 16% |
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KOURO
特撰 本醸造 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | 九州Shinriki |
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| Rice-Polishing Rate | 麹米：55%、掛米60% |
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| Sake Yeast | 熊本9号酵母 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15.5% |
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KOURO
上撰 本醸造 | | Type of Sake | Honjozo |
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| Rice for Sake Making | 九州Shinriki , Reiho |
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| Rice-Polishing Rate | 麹米：60%、掛米：65% |
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| Sake Yeast | 熊本9号酵母 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.9 |
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| Alcohol Content | 15% |
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KOURO
くまもとの酒 | | Type of Sake | Ordinary Sake |
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| Rice for Sake Making | Reiho(grown in Kumamoto) |
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| Rice-Polishing Rate | 麹米：65%、掛米72% |
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| Sake Meter Value | -1.0 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15% |
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KOURO
冷酒 | | Type of Sake | Honjozo |
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| Rice-Polishing Rate | 65 |
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| Alcohol Content | 14～15% |
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