| Products of TSUKASABOTAN |
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TSUKASABOTAN
純米大吟醸 10年古酒 源十 | | Type of Sake | JummaiDaiginjo 10年Kosyu(aged sake) |
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TSUKASABOTAN
純米大吟醸原酒 深尾 | | Type of Sake | JummaiDaiginjoGenshu(undliuted sake) |
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TSUKASABOTAN
大吟醸原酒 天香国色 | | Type of Sake | DaiginjoGenshu(undliuted sake) |
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TSUKASABOTAN
大吟醸原酒 黒金屋 | | Type of Sake | DaiginjoGenshu(undliuted sake) |
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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 Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 17～18% |
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| Chief Sake Maker | 加島義樹 |
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TSUKASABOTAN
純米大吟醸 デラックス豊麗 | | Type of Sake | JummaiDaiginjo |
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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 | 1.6 |
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| Alcohol Content | 17～18% |
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TSUKASABOTAN
純米大吟醸 槽掛け 雫酒 | | Type of Sake | JummaiDaiginjoGenshu(undliuted sake) |
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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 | 協会9号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 17～18% |
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TSUKASABOTAN
純米大吟醸 槽搾り | | Type of Sake | JummaiDaiginjoGenshu(undliuted sake) |
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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 | 1.6 |
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| Alcohol Content | 17～18% |
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TSUKASABOTAN
永田農法 佐川山田錦 | | Type of Sake | JummaiGinjoGenshu(undliuted sake) |
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| Rice for Sake Making | 永田農法 Yamadanishiki（高知県佐川町産） |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 17～18% |
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TSUKASABOTAN
永田農法 窪川山田錦 | | Type of Sake | JummaiGinjoGenshu(undliuted sake) |
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| Rice for Sake Making | 永田農法 Yamadanishiki（高知県佐川町産） |
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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 | 17～18% |
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TSUKASABOTAN
純米大吟醸 秀吟 | | Type of Sake | JummaiDaiginjoGenshu(undliuted sake) |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 45% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 17～18% |
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TSUKASABOTAN
純米吟醸原酒 秀麗 | | Type of Sake | JummaiGinjo Genshu(undliuted sake) |
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| Rice for Sake Making | Yamadanishiki , 北錦 , アケボノ |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 17～18% |
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TSUKASABOTAN
純米大吟醸 華麗 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki , Omachi |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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TSUKASABOTAN
美薫 | |
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TSUKASABOTAN
夕顔丸 | |
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TSUKASABOTAN
かまわぬ | | Type of Sake | 山廃Jummai |
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| Sake Meter Value | +8 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15～16% |
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TSUKASABOTAN
特別純米酒 土佐錦 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Tosanishiki(grown in Kochi) |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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TSUKASABOTAN
吟奏の会 山廃純米 | | Type of Sake | 山廃JummaiGenshu(undliuted sake) |
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| Rice for Sake Making | Yamadanishiki(grown in Kochi) |
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| Rice-Polishing Rate | 65% |
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| Alcohol Content | 17～18% |
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TSUKASABOTAN
純米吟醸 一蕾 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki , Matsuyamamii |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | KA-1、AC95、CEL19、K1801 |
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| Sake Meter Value | +6 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15～16% |
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| Remarks | 酒造年度によりスペックが若干変わる。上記は平成25酒造年度商品のスペック。 |
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TSUKASABOTAN
吟醸 まちす | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki , 北錦 , アケボノ |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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TSUKASABOTAN
しぼりたて 原酒 | | Type of Sake | HonjozoGenshu(undliuted sake) |
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TSUKASABOTAN
純米酒 豊麗 | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki , 北錦 , アケボノ , Matsuyamamii |
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| Rice-Polishing Rate | 65%、70% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15～16% |
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TSUKASABOTAN
純米辛口 | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.5 |
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TSUKASABOTAN
美稲 純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki , 北錦 |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15～16% |
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TSUKASABOTAN
特撰 純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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TSUKASABOTAN
本醸古酒 | | Type of Sake | HonjozoKosyu(aged sake) |
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| Rice for Sake Making | Yamadanishiki , Oseto |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15～16% |
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TSUKASABOTAN
本醸造 金凰 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Yamadanishiki , 北錦 , Matsuyamamii , Oseto |
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| Rice-Polishing Rate | 65%、70% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15～16% |
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