| Products of MANZAIRAKU |
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MANZAIRAKU
小豆屋甚兵衛 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 40% |
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| Sake Meter Value | +3.5 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 17% |
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| Remarks | 1716年の創業から300周年を迎え、初代の屋号「小豆屋甚兵衛」を冠した。 |
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MANZAIRAKU
隠し酒 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 40% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.0 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 17% |
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MANZAIRAKU
森の吟醸蔵 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 15% |
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MANZAIRAKU
剱 山廃純米 生原酒 | | Type of Sake | 山廃 Jummai Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Gohyakumangoku(grown in Ishikawa) |
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| Rice-Polishing Rate | 68% |
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| Sake Meter Value | +9 |
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| Titratable Acidity | 2.5 |
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| Amino Acid Content | 1.9 |
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| Alcohol Content | 18% |
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MANZAIRAKU
菊のしずく | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 0.9 |
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MANZAIRAKU
純米生酒 | | Type of Sake | Jummai Nama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Gohyakumangoku(grown in Ishikawa) |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.6 |
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| Alcohol Content | 16% |
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MANZAIRAKU
剱 | | Type of Sake | 山廃 Jummai |
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| Rice for Sake Making | Gohyakumangoku(grown in Ishikawa) |
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| Rice-Polishing Rate | 68% |
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| Sake Meter Value | +8 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 16% |
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MANZAIRAKU
甚 | | Type of Sake | Jummai |
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| Rice for Sake Making | Hokurikujunigo(grown in Ishikawa) |
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| Rice-Polishing Rate | 68% |
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| Sake Meter Value | +6 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 16% |
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MANZAIRAKU
花伝 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku(grown in Ishikawa) , 他 |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15% |
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MANZAIRAKU
穂の香ほんのり | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku(grown in Ishikawa) |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 16% |
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MANZAIRAKU
M2 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku(grown in Ishikawa) |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | M2（自社開発酵母） |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 15% |
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MANZAIRAKU
通 | | Type of Sake | Ordinary Sake |
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| Rice for Sake Making | Gohyakumangoku(grown in Ishikawa) , 他 |
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| Sake Meter Value | +9 |
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| Titratable Acidity | 1.1 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15% |
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