| Products of CHIKUMANISHIKI |
|---|
|
CHIKUMANISHIKI
大吟醸 酒の精 | | Type of Sake | Daiginjo |
|---|
| Rice for Sake Making | Yamadanishiki |
|---|
| Rice-Polishing Rate | 39% |
|---|
| Sake Yeast | 長野酵母 |
|---|
| Sake Meter Value | +4.0～+2.0 |
|---|
| Titratable Acidity | 1.1～1.2 |
|---|
| Alcohol Content | 16.3% |
|---|
|
|---|
CHIKUMANISHIKI
純米大吟醸 ひやおろし | | Type of Sake | JummaiDaiginjo Genshu(undliuted sake) ひやおろし |
|---|
| Rice for Sake Making | Yamadanishiki |
|---|
| Rice-Polishing Rate | 50% |
|---|
| Sake Yeast | 協会18号 |
|---|
| Alcohol Content | 16% |
|---|
|
|---|
CHIKUMANISHIKI
純米吟醸 | | Type of Sake | JummaiGinjo |
|---|
| Rice for Sake Making | Miyamanishiki |
|---|
| Rice-Polishing Rate | 55% |
|---|
| Sake Yeast | 長野酵母 |
|---|
| Sake Meter Value | +2.0～-3.0 |
|---|
| Titratable Acidity | 1.2～1.4 |
|---|
| Alcohol Content | 15.3% |
|---|
|
|---|
CHIKUMANISHIKI
吟醸 生貯蔵酒 | | Type of Sake | Ginjo Nama-Zake(unpasteurized sake)貯蔵 |
|---|
| Rice for Sake Making | Miyamanishiki |
|---|
| Rice-Polishing Rate | 60% |
|---|
| Sake Yeast | 長野酵母 |
|---|
| Sake Meter Value | +4.0～+2.0 |
|---|
| Titratable Acidity | 1.1～1.2 |
|---|
| Alcohol Content | 13.7% |
|---|
|
|---|
CHIKUMANISHIKI
搾ったまんま | | Type of Sake | 活性 Jummai Nama-Genshu(unpasteurized and undliuted sake) |
|---|
| Rice for Sake Making | 長野県産米 |
|---|
| Alcohol Content | 17% |
|---|
|
|---|
CHIKUMANISHIKI
辛口 特別純米酒 | | Type of Sake | extra standard Jummai |
|---|
| Rice for Sake Making | Miyamanishiki |
|---|
| Rice-Polishing Rate | 55% |
|---|
| Sake Yeast | 協会901酵母（吟醸系酵母） |
|---|
| Sake Meter Value | +6.0～+5.0 |
|---|
| Titratable Acidity | 1.6～1.8 |
|---|
| Alcohol Content | 15.3% |
|---|
|
|---|
CHIKUMANISHIKI
本醸造 蔵出生酒 | | Type of Sake | Honjozo |
|---|
| Rice for Sake Making | Miyamanishiki , 一般米(grown in Nagano) |
|---|
| Rice-Polishing Rate | 65% |
|---|
| Sake Yeast | 協会9号 |
|---|
| Sake Meter Value | +5.0～+4.0 |
|---|
| Titratable Acidity | 1.3～1.5 |
|---|
| Alcohol Content | 19.1% |
|---|
|
|---|
CHIKUMANISHIKI
寒仕込 純米 | | Type of Sake | Jummai |
|---|
| Rice for Sake Making | Miyamanishiki(grown in Nagano) , 一般米(grown in Nagano) |
|---|
| Rice-Polishing Rate | 65% |
|---|
| Sake Yeast | 901号酵母 |
|---|
| Sake Meter Value | -5.0～-7.0 |
|---|
| Titratable Acidity | 1.6～1.8 |
|---|
| Alcohol Content | 15.3% |
|---|
|
|---|
CHIKUMANISHIKI
辛口 本醸造 | | Type of Sake | Honjozo |
|---|
| Rice for Sake Making | Miyamanishiki(grown in Nagano) , 一般米(grown in Nagano) |
|---|
| Rice-Polishing Rate | 65% |
|---|
| Sake Yeast | K-901 |
|---|
| Sake Meter Value | +5.0～+4.0 |
|---|
| Titratable Acidity | 1.3～1.4 |
|---|
| Alcohol Content | 15.3% |
|---|
|
|---|
CHIKUMANISHIKI
藤村のにごり酒 | | Type of Sake | Nigori |
|---|
| Rice for Sake Making | Miyamanishiki(grown in Nagano) , 一般米(grown in Nagano)・もち米(grown in Nagano) |
|---|
| Rice-Polishing Rate | 70% |
|---|
| Sake Yeast | 協会9号 |
|---|
| Sake Meter Value | -15～-20 |
|---|
| Titratable Acidity | 1.2～1.4 |
|---|
| Alcohol Content | 14.8% |
|---|
|
|---|
CHIKUMANISHIKI
辛口 | | Rice for Sake Making | Miyamanishiki(grown in Nagano) , 一般米(grown in Nagano) |
|---|
| Rice-Polishing Rate | 67% |
|---|
| Sake Yeast | K-901 |
|---|
| Sake Meter Value | +7.0～+5.0 |
|---|
| Titratable Acidity | 1.0～1.2 |
|---|
| Alcohol Content | 14.7% |
|---|
|
|---|
CHIKUMANISHIKI
金紋 | | Rice for Sake Making | Miyamanishiki(grown in Nagano) , 一般米(grown in Nagano) |
|---|
| Rice-Polishing Rate | 67% |
|---|
| Sake Yeast | K-901 |
|---|
| Sake Meter Value | +4.0～+1.0 |
|---|
| Titratable Acidity | 1.1～1.3 |
|---|
| Alcohol Content | 14.8% |
|---|
|
|---|
CHIKUMANISHIKI
淡麗辛口 | | Rice for Sake Making | Miyamanishiki(grown in Nagano) , 一般米(grown in Nagano) |
|---|
| Rice-Polishing Rate | 67% |
|---|
| Sake Yeast | K-901 |
|---|
| Sake Meter Value | +5.0～+4.0 |
|---|
| Titratable Acidity | 1.0～1.1 |
|---|
| Alcohol Content | 15.3% |
|---|
|
|---|
CHIKUMANISHIKI
生貯蔵酒 | | Rice for Sake Making | Miyamanishiki(grown in Nagano) , 一般米(grown in Nagano) |
|---|
| Rice-Polishing Rate | 67% |
|---|
| Sake Yeast | 協会9号 |
|---|
| Sake Meter Value | +3.0～+1.0 |
|---|
| Titratable Acidity | 0.9～1.1 |
|---|
| Alcohol Content | 13.7% |
|---|
|
|---|
CHIKUMANISHIKI
上撰 本醸造 | | Type of Sake | Honjozo |
|---|
| Rice for Sake Making | Miyamanishiki(grown in Nagano) , 一般米(grown in Nagano) |
|---|
| Rice-Polishing Rate | 65% |
|---|
| Sake Yeast | K-901 |
|---|
| Sake Meter Value | ±0～+3 |
|---|
| Titratable Acidity | 1.2～1.5 |
|---|
| Alcohol Content | 15% |
|---|
| Remarks | おかんびん |
|---|
|
|---|
![[Sake Now!]](https://www.sakeno.com/images/logo_en.gif){kind=logo}
20