| Products of TAKASHIMIZU |
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TAKASHIMIZU
大吟醸 しずく採り 瑞兆 | | 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 Yeast | M-310 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 15.8% |
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TAKASHIMIZU
大吟醸 和兆 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki 他 |
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| Rice-Polishing Rate | 35% |
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| Sake Yeast | M-310 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 15.8% |
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TAKASHIMIZU
大吟醸 嘉兆 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Miyamanishiki(grown in Akita) |
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| Rice-Polishing Rate | 45% |
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| Sake Yeast | M-310 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.1 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 15.8% |
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TAKASHIMIZU
特別純米酒 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Miyamanishiki |
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| Rice-Polishing Rate | 58% |
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| Sake Yeast | AK-1 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.9 |
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| Amino Acid Content | 2.0 |
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| Alcohol Content | 16.5度 |
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TAKASHIMIZU
上撰 純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Miyamanishiki・Kiyonishiki |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | AK-1 |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 2.0 |
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| Amino Acid Content | 1.8 |
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| Alcohol Content | 15.5% |
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TAKASHIMIZU
無濾過 純米原酒 | | Type of Sake | Jummai |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 2.1 |
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| Alcohol Content | 18～19% |
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TAKASHIMIZU
特別本醸造 特撰 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Miyamanishiki , 一般米 |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 協会601号 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.7 |
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| Alcohol Content | 16.5% |
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TAKASHIMIZU
精撰 純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Miyamanishiki , Kiyonishiki |
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| Rice-Polishing Rate | 64% |
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| Sake Yeast | 協会6号 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 1.9 |
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| Alcohol Content | 15.3% |
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TAKASHIMIZU
本醸造 上撰 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Miyamanishiki , 一般米 |
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| Rice-Polishing Rate | 麹米：60%、掛米：65% |
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| Sake Yeast | 協会601号 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.8 |
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| Alcohol Content | 15.5% |
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TAKASHIMIZU
ひやおろし 山廃仕込み | | Sake Yeast | 協会6号 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.6 |
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| Alcohol Content | 15.3% |
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TAKASHIMIZU
辛口パック | | Sake Yeast | 協会6号 |
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| Sake Meter Value | +6 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 15.3% |
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TAKASHIMIZU
にごり酒 どした | | Sake Yeast | 協会6号 |
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| Sake Meter Value | -15 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 0.6 |
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| Alcohol Content | 14.5% |
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TAKASHIMIZU
氷温生貯蔵 辛口生貯 | | Type of Sake | Nama-Zake(unpasteurized sake)貯蔵 |
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| Rice-Polishing Rate | 麹米：60%、掛米：65% |
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| Sake Yeast | 協会601号 |
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| Sake Meter Value | +8 |
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| Titratable Acidity | 1.1 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 14.5% |
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