| Products of KINMONAIZU |
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KINMONAIZU
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 48% |
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| Sake Meter Value | -1 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 16～17% |
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KINMONAIZU
純米大吟醸 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Meter Value | -1 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 16～17% |
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KINMONAIZU
純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Yumenokaori |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 15～16% |
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KINMONAIZU
純米活性 | | Type of Sake | Jummai |
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| Rice for Sake Making | Yumenokaori |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | ±0 |
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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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KINMONAIZU
特別純米原酒 | | Type of Sake | extra standard Jummai Genshu(undliuted sake) |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 48% |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 17～18% |
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KINMONAIZU
あらばしり 吟醸生酒 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Gohyakumangoku |
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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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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15～16% |
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KINMONAIZU
本醸造 辛口 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Yumenokaori |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15～16% |
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KINMONAIZU
金紋 | | Rice for Sake Making | たかねみのり |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15～16% |
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