| Products of KOKURYU |
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KOKURYU
石田屋 | | Type of Sake | Aging JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Alcohol Content | 15.5% |
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KOKURYU
二左衛門 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 35% |
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| Alcohol Content | 15～16% |
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KOKURYU
しずく | | 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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| Chief Sake Maker | 畑山 浩（能登杜氏） |
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KOKURYU
大吟醸 八十八号 | | 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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| Alcohol Content | 15.5% |
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| Chief Sake Maker | 畑山 浩（能登杜氏） |
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KOKURYU
純米大吟醸 火いら寿 | | Type of Sake | JummaiDaiginjoNama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Alcohol Content | 15.5% |
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| Chief Sake Maker | 畑山 浩（能登杜氏） |
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KOKURYU
大吟醸 龍 | | Type of Sake | Aging 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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KOKURYU
純吟 三十八号 | | Type of Sake | JummaiGinjoGenshu(undliuted sake) |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +3 |
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| Amino Acid Content | 1.4 |
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KOKURYU
大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 45% |
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KOKURYU
吟 十八号 | | Type of Sake | GinjoNama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Gohyakumangoku |
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| Chief Sake Maker | 畑山 浩（能登杜氏） |
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KOKURYU
特撰 吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki , Gohyakumangoku |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +4 |
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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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KOKURYU
吟醸 垂れ口 | | Type of Sake | Ginjo Usunigori |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 55% |
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| Chief Sake Maker | 畑山 浩（能登杜氏） |
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KOKURYU
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku(grown in Fukui) |
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| Rice-Polishing Rate | 55% |
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KOKURYU
本醸造 垂れ口 | | 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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| Chief Sake Maker | 畑山 浩（能登杜氏） |
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KOKURYU
吟醸 いっちょらい | | Type of Sake | Ginjo |
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| Rice for Sake Making | Gohyakumangoku(grown in Fukui) |
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| Rice-Polishing Rate | 60% |
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KOKURYU
ひやおろし | | Type of Sake | HonjozoNama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 65% |
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KOKURYU
本醸造 | | 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 Meter Value | +2 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15.5% |
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KOKURYU
逸品 | | 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 Meter Value | +3 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15.5% |
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