| Products of SUEHIRO |
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SUEHIRO
中汲み 大吟醸 玄宰 | | Type of Sake | DaiginjoNama-Genshu(unpasteurized and 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 | +4.0～+5.0 |
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| Titratable Acidity | 1.3～1.5 |
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| Amino Acid Content | 0.7～0.9 |
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| Alcohol Content | 17～18% |
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SUEHIRO
大吟醸 玄宰 | | 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 Meter Value | +4.0～+5.0 |
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| Titratable Acidity | 1.3～1.5 |
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| Amino Acid Content | 0.7～0.9 |
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| Alcohol Content | 17～18% |
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SUEHIRO
純米吟醸 Dr.野口 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 58% |
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| Sake Meter Value | +2.5～+3.5 |
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| Titratable Acidity | 1.2～1.4 |
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| Amino Acid Content | 1.0～1.2 |
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| Alcohol Content | 15～16% |
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SUEHIRO
大吟醸 舞 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Kyonohana |
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| Rice-Polishing Rate | 45% |
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| Sake Meter Value | +4.0～+5.0 |
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| Titratable Acidity | 1.2～1.4 |
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| Amino Acid Content | 1.0～1.2 |
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| Alcohol Content | 15～16% |
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SUEHIRO
純米大吟醸 夢幻の如くなり | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +2.0～+3.0 |
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| Titratable Acidity | 1.1～1.3 |
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| Amino Acid Content | 0.7～0.9 |
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| Alcohol Content | 15～16% |
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SUEHIRO
純米酒 大自然 | | Type of Sake | Jummai |
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| Rice for Sake Making | ササニシキ |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +2.0～+3.0 |
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| Titratable Acidity | 1.4～1.6 |
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| Amino Acid Content | 0.9～1.1 |
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| Alcohol Content | 15～16% |
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SUEHIRO
伝承 山廃純米 | | Type of Sake | Jummai |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | -0.5～+0.5 |
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| Titratable Acidity | 1.6～1.8 |
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| Amino Acid Content | 1.2～1.4 |
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| Alcohol Content | 15～16% |
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SUEHIRO
にごり酒 | | Type of Sake | Nigori |
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| Rice for Sake Making | チヨニシキ |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | -14.0～-16.0 |
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| Titratable Acidity | 1.2～1.4 |
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| Amino Acid Content | 0.7～0.9 |
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| Alcohol Content | 15～16% |
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SUEHIRO
本醸造 鬼羅 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +14.0～+15.0 |
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| Titratable Acidity | 1.3～1.5 |
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| Amino Acid Content | 1.1～1.3 |
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| Alcohol Content | 15～16% |
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SUEHIRO
からくち | | Type of Sake | Ordinary Sake |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +3.5 |
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| Titratable Acidity | 1.6～1.8 |
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| Alcohol Content | 15～16% |
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SUEHIRO
長期熟成 純米大吟醸 流転 | | Type of Sake | JummaiDaiginjoAging |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +1.0～+2.0 |
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| Titratable Acidity | 2.0～2.2 |
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| Amino Acid Content | 2.0～2.2 |
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| Alcohol Content | 15～16% |
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SUEHIRO
長期熟成 純米 流転 | | Type of Sake | JummaiAging |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +2.0～+3.0 |
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| Titratable Acidity | 1.5～1.7 |
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| Amino Acid Content | 1.9～2.1 |
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| Alcohol Content | 15～16% |
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SUEHIRO
長期熟成 本醸造 流転 | | Type of Sake | HonjozoAging |
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| Rice for Sake Making | チヨニシキ |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | -3.5～-4.5 |
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| Titratable Acidity | 1.9～2.1 |
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| Amino Acid Content | 1.4～1.6 |
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| Alcohol Content | 15～16% |
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SUEHIRO
みずは | | Type of Sake | Nama-Zake(unpasteurized sake) |
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| Sake Yeast | 末廣酵母（T-1）、M-310 |
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| Sake Meter Value | +1.5～+2.5 |
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| Titratable Acidity | 1.2～1.4 |
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| Amino Acid Content | 0.6～0.8 |
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| Alcohol Content | 14～15% |
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| Remarks | “みずは”は水を司る女神。会津の聖峰「博士山」から流れ出る聖なる水の透明感。 |
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SUEHIRO
微発泡酒 ぷちぷち | | Type of Sake | 微発泡 |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | -19.0～-20.0 |
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| Titratable Acidity | 1.5～1.6 |
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| Amino Acid Content | 0.5～0.6 |
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| Alcohol Content | 7～8% |
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SUEHIRO
そばの酒 蕎 | | Rice for Sake Making | チヨニシキ , そば |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | +6.0～+8.0 |
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| Titratable Acidity | 1.1～1.3 |
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| Amino Acid Content | 0.5～0.7 |
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| Alcohol Content | 13～14% |
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