| Products of KIRITSUKUBA |
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KIRITSUKUBA
大吟醸 斗瓶 | | 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 | 17～18% |
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| Chief Sake Maker | 佐々木 圭八（南部杜氏） |
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KIRITSUKUBA
大吟醸 参年酒 知可良 | | Type of Sake | DaiginjoKosyu(aged sake) |
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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 | 16～17% |
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| Chief Sake Maker | 佐々木 圭八（南部杜氏） |
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KIRITSUKUBA
大吟醸 | | 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 | 16～17% |
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| Chief Sake Maker | 佐々木 圭八（南部杜氏） |
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KIRITSUKUBA
山廃仕込 純米吟醸 | | 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 Yeast | 小川酵母 |
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| Alcohol Content | 16～17% |
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| Chief Sake Maker | 佐々木 圭八（南部杜氏） |
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KIRITSUKUBA
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Tamasakae(grown in Shiga) |
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| Rice-Polishing Rate | 50% |
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| Alcohol Content | 16～17% |
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| Chief Sake Maker | 佐々木 圭八（南部杜氏） |
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KIRITSUKUBA
吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Tamasakae(grown in Shiga) |
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| Rice-Polishing Rate | 麹米50%、掛米55% |
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| Sake Yeast | 小川酵母 |
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| Alcohol Content | 15～16% |
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| Chief Sake Maker | 佐々木 圭八（南部杜氏） |
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KIRITSUKUBA
山廃仕込 特別純米酒 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Gohyakumangoku(grown in Toyama) |
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| Rice-Polishing Rate | 55% |
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| Alcohol Content | 15～16% |
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| Chief Sake Maker | 佐々木 圭八（南部杜氏） |
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KIRITSUKUBA
特別純米 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Gohyakumangoku(grown in Toyama) |
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| Rice-Polishing Rate | 55% |
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| Alcohol Content | 15～16% |
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| Chief Sake Maker | 佐々木 圭八（南部杜氏） |
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KIRITSUKUBA
特別本醸造 辛口 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Tamasakae(grown in Shiga) |
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| Rice-Polishing Rate | 60% |
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| Alcohol Content | 15～16% |
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| Chief Sake Maker | 佐々木 圭八（南部杜氏） |
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KIRITSUKUBA
波留起多里 うすにごり | | Type of Sake | Usunigori |
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| Rice for Sake Making | Gohyakumangoku(grown in Toyama) |
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| Sake Yeast | 小川酵母 |
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| Alcohol Content | 15～16% |
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| Remarks | 「うすにごり 初搾り」を4か月低温熟成。 |
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KIRITSUKUBA
うすにごり 初搾り | | Type of Sake | Usunigori |
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| Rice for Sake Making | Gohyakumangoku(grown in Ibaraki) |
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| Rice-Polishing Rate | 65% |
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| Alcohol Content | 15～16% |
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| Chief Sake Maker | 佐々木 圭八（南部杜氏） |
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