| Products of OGOSEBAIRIN |
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OGOSEBAIRIN
香梅 | | Type of Sake | DaiginjoGenshu(undliuted sake) |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 埼玉C |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 17.5% |
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OGOSEBAIRIN
大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 埼玉C |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.7 |
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| Alcohol Content | 15.5% |
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OGOSEBAIRIN
吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Asanohikari |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 埼玉C |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15.3% |
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OGOSEBAIRIN
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Asanohikari |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 埼玉C |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15.3% |
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OGOSEBAIRIN
特別本醸造 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Asanohikari |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 埼玉C |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15.3% |
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OGOSEBAIRIN
純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Asanohikari |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 埼玉C |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15.2% |
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OGOSEBAIRIN
本醸造 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Asanohikari |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 埼玉C |
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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 | 14.2% |
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