| Products of KACHIKOMA |
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KACHIKOMA
大吟醸 特吟 | | 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 | 金沢酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 16～17% |
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KACHIKOMA
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 | 金沢酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15～16% |
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KACHIKOMA
大吟醸 生酒 | | 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 | 金沢酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16.8% |
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KACHIKOMA
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50%以下 |
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| Alcohol Content | 15～16% |
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| Chief Sake Maker | 川原康義（能登杜氏） |
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KACHIKOMA
純米吟醸 生酒 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 45% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15～16% |
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KACHIKOMA
純米酒 | | Type of Sake | Jummai |
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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 | 金沢酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15～16% |
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| Chief Sake Maker | 川原康義（能登杜氏） |
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KACHIKOMA
純米酒 生酒 | | Type of Sake | Jummai |
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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 | 金沢酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 15～16% |
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KACHIKOMA
しぼりたて かちこま | | Type of Sake | Ordinary Sake |
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| Rice for Sake Making | Gohyakumangoku |
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| Sake Meter Value | +4.5 |
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| Titratable Acidity | 1.35 |
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| Alcohol Content | 18～19% |
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KACHIKOMA
特別本醸造 本仕込 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Gohyakumangoku(grown in Toyama) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15～16% |
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KACHIKOMA
特別本醸造 本仕込 生酒 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Gohyakumangoku(grown in Toyama) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15～16% |
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KACHIKOMA
上撰 | |
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KACHIKOMA
酉印 | | Type of Sake | Ordinary Sake |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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