| Products of OKUNOMATSU |
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OKUNOMATSU
純米大吟醸雫酒 金之丞 | | 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 | +2 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16～17% |
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OKUNOMATSU
純米大吟醸 プレミアム スパークリング | | Type of Sake | JummaiDaiginjo スパークリング |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 奥の松酵母 |
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| Sake Meter Value | -25.0 |
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| Titratable Acidity | 2.5 |
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| Alcohol Content | 11% |
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OKUNOMATSU
大吟醸雫酒 十八代伊兵衛 | | 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 | 奥の松酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 17～18% |
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OKUNOMATSU
純米大吟醸 FN | | Type of Sake | シャンペン製法Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | YA-167（奥の松吟醸酵母） |
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| Sake Meter Value | -25 |
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| Titratable Acidity | 2.5 |
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| Alcohol Content | 11～12% |
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OKUNOMATSU
木桶仕込 純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | -4.5 |
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| Titratable Acidity | 1.8 |
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| Alcohol Content | 15～16% |
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OKUNOMATSU
純米大吟醸 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 40% |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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OKUNOMATSU
純米大吟醸 山田錦 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 協会1801 |
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| Sake Meter Value | -2.0 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15% |
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| Remarks | 山田錦全量仕込み |
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OKUNOMATSU
さくら吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Miyamanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | YA-167（奥の松吟醸酵母） |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15～16% |
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OKUNOMATSU
大吟醸 瓶火入れ | | Type of Sake | Daiginjo |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 15.5% |
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OKUNOMATSU
全米吟醸 生原酒 | | Type of Sake | GinjoNama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | 福島県産米 |
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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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| Amino Acid Content | 1.2 |
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| Alcohol Content | 18% |
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OKUNOMATSU
春のしぼりたて | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 17% |
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OKUNOMATSU
純米 生酒 | | Type of Sake | 本Nama-Zake(unpasteurized sake) Jummai |
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| Rice for Sake Making | 酒造好適米(grown in Fukushima) |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 奥の松酵母 |
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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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OKUNOMATSU
特別純米 原酒 ひやおろし | | Type of Sake | extra standard Jummai Genshu(undliuted sake) ひやおろし |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 奥の松酵母 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 17% |
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OKUNOMATSU
全米吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15～16% |
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OKUNOMATSU
純米吟醸 かめぐち番 | | Type of Sake | JummaiGinjo |
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| Rice-Polishing Rate | 58% |
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| Sake Yeast | 奥の松酵母 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 17～18% |
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OKUNOMATSU
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 58% |
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| Sake Yeast | 奥の松酵母 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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OKUNOMATSU
特別純米 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | YA-201（奥の松純米酵母） |
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| Sake Meter Value | ±0 |
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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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OKUNOMATSU
全米吟醸 原酒 しぼりたて | | Type of Sake | 全米Ginjo Genshu(undliuted sake) しぼりたて |
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| Rice for Sake Making | 福島県産米 |
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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 | 19% |
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OKUNOMATSU
にごり吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | YA-167（奥の松吟醸酵母） |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15～16% |
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OKUNOMATSU
吟醸原酒 ひやおろし | | Type of Sake | GinjoGenshu(undliuted sake) |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 奥の松酵母 |
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| Sake Meter Value | +4.5 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 18～19% |
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OKUNOMATSU
本醸造 上撰 | | Type of Sake | Honjozo |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | -1.5 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15% |
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OKUNOMATSU
吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 奥の松酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15～16% |
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OKUNOMATSU
本醸造 サクサク辛口 | | Type of Sake | Honjozo |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 65% |
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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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OKUNOMATSU
金紋 辛口 | | Type of Sake | Honjozo |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | +2.0 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15% |
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OKUNOMATSU
あだたら吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15～16% |
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OKUNOMATSU
ほん生 吟醸 | | Type of Sake | 本Nama-Zake(unpasteurized sake) Ginjo |
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| Rice for Sake Making | 酒造好適米 |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 奥の松酵母 |
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| Sake Meter Value | +5.0 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15% |
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OKUNOMATSU
本醸造 生貯蔵酒 | | Type of Sake | Honjozo Nama-Zake(unpasteurized sake)貯蔵 |
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| Rice for Sake Making | 福島県産米 |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 奥の松酵母 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15% |
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OKUNOMATSU
特別純米 生貯蔵酒 | | Type of Sake | extra standard Jummai Nama-Zake(unpasteurized sake)貯蔵 |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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OKUNOMATSU
生貯蔵酒 | | Type of Sake | Nama-Zake(unpasteurized sake)貯蔵 |
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| Rice for Sake Making | チヨニシキ他 |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +1.5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 13% |
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OKUNOMATSU
純米大吟醸 スパークリング | | Type of Sake | JummaiDaiginjo スパークリング |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 52-5S-38 |
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| Sake Meter Value | -25.0 |
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| Titratable Acidity | 2.5 |
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| Alcohol Content | 11% |
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