| Products of HOKUSETSU |
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HOKUSETSU
大吟醸 YK35 雫酒 チタン容器入り | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 17.0～17.9% |
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HOKUSETSU
信 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 35% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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HOKUSETSU
光 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Koshitanrei(grown in Niigata) |
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| Rice-Polishing Rate | 40% |
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| Sake Meter Value | +1.5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 17% |
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| Remarks | 金工作家である宮田亮平氏デザインの六角アート瓶。 |
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HOKUSETSU
大吟醸 YK35 | | 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 | 協会9号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16.0～16.9% |
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HOKUSETSU
大吟醸 YK50 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.1 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 16.0～16.9% |
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HOKUSETSU
大吟醸原酒 Bon Rouge | | Type of Sake | DaiginjoGenshu(undliuted sake) |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 薔薇酵母 |
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| Sake Meter Value | +4.5 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 0.7 |
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| Alcohol Content | 16.0～16.9% |
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HOKUSETSU
大吟醸 海洋深層水仕込 Bon Mer | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | -17 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.7 |
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| Alcohol Content | 13.0～13.9% |
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HOKUSETSU
熟成古酒 佐渡の鬼ごろし 音楽酒 | | Type of Sake | Aging Kosyu(aged sake) |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +15 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 0.5 |
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| Alcohol Content | 15.6% |
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HOKUSETSU
純米大吟醸 | | 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 Yeast | 協会9号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 15.0～15.9% |
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HOKUSETSU
大吟醸酒 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15.8% |
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HOKUSETSU
五年熟成古酒 高ね錦 | | Type of Sake | 五年Aging Kosyu(aged sake) |
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| Rice for Sake Making | 高ね錦 |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +7 |
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| Alcohol Content | 17～18% |
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HOKUSETSU
越佐海峡 （貴醸酒タイプ） | | Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 68% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | -30 |
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| Titratable Acidity | 3.9 |
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| Amino Acid Content | 2.4 |
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| Alcohol Content | 21～22% |
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HOKUSETSU
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +7 |
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| Alcohol Content | 16～17% |
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HOKUSETSU
純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +7.5 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15.0～15.9% |
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HOKUSETSU
超音波熟成 超熟酒 | | Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 68% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +15 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 0.5 |
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| Alcohol Content | 15.5% |
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HOKUSETSU
特別本醸造 雪の響 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Gohyakumangoku等 |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | +6～8 |
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| Alcohol Content | 15～16% |
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HOKUSETSU
本醸造 新潟杜氏 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +6～7 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15.6% |
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HOKUSETSU
吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15.0～15.9% |
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HOKUSETSU
超大辛口 佐渡の鬼ごろし | | Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +15 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 0.5 |
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| Alcohol Content | 15.6% |
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HOKUSETSU
本醸造酒 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +6～7 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15.6% |
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HOKUSETSU
吟醸 にごり酒 | | Type of Sake | Nigori |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15.0～15.9% |
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HOKUSETSU
普通酒 金星 | | 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 Yeast | 協会7号 |
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| Sake Meter Value | +8 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 15.7% |
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