| Products of BIJOFU |
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BIJOFU
夢許 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 30% |
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| Sake Yeast | KA-1 |
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| Alcohol Content | 16% |
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BIJOFU
華 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 40% |
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| Alcohol Content | 16% |
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BIJOFU
薫 | | 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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| Alcohol Content | 16% |
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BIJOFU
鄙 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 45% |
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| Alcohol Content | 15% |
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BIJOFU
純米大吟醸 雅 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 45% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 16～17% |
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BIJOFU
純米吟醸 舞 山田錦 うすにごり | | 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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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.9 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 16～17% |
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BIJOFU
純米吟醸 舞 山田錦 | | 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 | +5 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15～16% |
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| Chief Sake Maker | 相原宏一郎 |
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BIJOFU
純米吟醸 雄町５０ | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Omachi(grown in Okayama) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | 3.5 |
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| Titratable Acidity | 1.6 |
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BIJOFU
純米吟醸 うすにごり 微発砲 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 55% |
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BIJOFU
純米吟醸 雄町５０ 荒ばしり 生 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Omachi(grown in Okayama) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +7.5 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 16.4% |
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BIJOFU
純米吟醸 舞 五百万石 中取り | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku(grown in Toyama) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16.3% |
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BIJOFU
純米吟醸 舞 五百万石 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku(grown in Toyama) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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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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BIJOFU
純米吟醸 舞 松山三井 うすにごり | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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|
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BIJOFU
純米吟醸 舞 松山三井 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16～17% |
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BIJOFU
純米吟醸 酒門 群田鶴 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Omachi |
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|
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BIJOFU
純米吟醸 純麗 たまラベル | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | KA-1 |
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| Alcohol Content | 15% |
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BIJOFU
吟醸 麗 中取り | |
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BIJOFU
吟醸 麗 うすにごり | | Type of Sake | Ginjo |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +6 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 14～15% |
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BIJOFU
吟醸 麗 | | Type of Sake | Ginjo |
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| Rice for Sake Making | アケボノ(grown in Okayama) |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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BIJOFU
純米吟醸 酒門 | |
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BIJOFU
純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | アケボノ |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +4 |
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| Alcohol Content | 15～16% |
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BIJOFU
特別本醸造 燗映えの酒 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Matsuyamamii |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | KA-1 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 15～16% |
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