| Products of BON |
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|
BON
超吟 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 30% |
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| Sake Yeast | KATO9号 |
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| Sake Meter Value | +2 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 16～17% |
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BON
夢は正夢 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Sake Yeast | KATO9号 |
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| Sake Meter Value | +4 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 16～17% |
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BON
極秘造大吟醸 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Sake Yeast | KATO9号 |
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| Sake Meter Value | +7 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 16～17% |
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BON
日本の翼 | | Type of Sake | JummaiDaiginjo 2年Aging |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Sake Yeast | KATO9号 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16～17% |
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|
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BON
氷山 | | Type of Sake | JummaiDaiginjo 2年Aging |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Sake Yeast | KATO9号 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 16～17% |
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|
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BON
地球 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | KATO903号 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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|
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BON
寒椿 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | KZ9号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16～17% |
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|
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BON
特撰 純米大吟醸 | | Type of Sake | JummaiDaiginjo 2年Aging |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | KATO9号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16～17% |
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|
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BON
吉平 | | Type of Sake | JummaiGinjo 2年Aging |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 麹40%、掛50% |
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| Sake Yeast | KZ10号 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 15～16% |
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|
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BON
純米吟醸 | | Type of Sake | JummaiGinjo 2年Aging |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | KZ10号 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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|
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BON
無濾過生原酒 | | Type of Sake | 山廃 JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | KATO9号 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 17～18% |
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BON
艶 | | Type of Sake | JummaiDaiginjo 1年Aging |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | KATO9号 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 15～16% |
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|
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BON
純撰 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | KATO9号 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 15～16% |
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|
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BON
道 | | Type of Sake | JummaiGinjo 1年Aging |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 50%（麹）、55%（掛） |
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| Sake Yeast | KATO7/9号 |
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| Sake Meter Value | +1 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 15～16% |
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|
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BON
吟撰 | | Type of Sake | JummaiDaiginjo 1年Aging |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | KATO9号 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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|
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BON
吟粋 | | Type of Sake | Aging Ginjo 1年Aging |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 麹50%、掛55% |
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| Sake Yeast | KATO10号 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16～17% |
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|
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BON
ときしらず | | Type of Sake | Aging Jummai |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 麹50%、掛55% |
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| Sake Yeast | KZ10号 |
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| Sake Meter Value | +4 |
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| Amino Acid Content | 1.7 |
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| Alcohol Content | 15～16% |
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|
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BON
初梅 | | Type of Sake | 特別本醸 |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | KATO7号 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15～16% |
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BON
純吟500 | | Type of Sake | JummaiGinjo 1年Aging |
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| Rice for Sake Making | Gohyakumangoku |
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| Sake Yeast | KATO9号、KATO7号 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15～16% |
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BON
涼 | | Type of Sake | JummaiGinjo 1年Aging |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 麹50%、掛52% |
|---|
| Sake Yeast | KATO10号 |
|---|
| Sake Meter Value | +1 |
|---|
| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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|
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BON
特醸 純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 麹55%、掛60% |
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| Sake Yeast | KATO11号 |
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| Sake Meter Value | +7 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 15～16% |
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|
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