| Products of EIKOUFUJI |
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EIKOUFUJI
大吟醸 5年古酒 秘蔵酒 | | Type of Sake | Daiginjo 5年Kosyu(aged sake) |
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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 Yeast | 山形酵母 |
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| Sake Meter Value | -4.5 |
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| Titratable Acidity | 1.1 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16.8% |
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EIKOUFUJI
純米大吟醸 紅葉に鹿ラベル | | 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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| Sake Yeast | 山形酵母 |
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| Sake Meter Value | +2.5 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16.2% |
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EIKOUFUJI
大吟醸 古酒屋のひとりよがり | | 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 Yeast | 協会10号系 |
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| Sake Meter Value | +5.0 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 0.75 |
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| Alcohol Content | 16.7% |
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EIKOUFUJI
純米大吟醸 特撰 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | 酒造好適米 |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 山形酵母 |
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EIKOUFUJI
純米大吟醸 Snake Eye | | Type of Sake | JummaiDaiginjo Muroka(unfiltered) Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | つや姫 |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | ワイン酵母 |
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| Sake Meter Value | -2.0 |
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| Titratable Acidity | 1.7 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16～17% |
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EIKOUFUJI
SURVIVAL 玉苗 | | Type of Sake | JummaiDaiginjo Muroka(unfiltered) Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | 玉苗 |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16～17% |
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EIKOUFUJI
七星 | | Type of Sake | JummaiDaiginjo Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | dewanosato(grown in Yamagata) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | -2 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16% |
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EIKOUFUJI
煌凛 | | Type of Sake | JummaiDaiginjo Muroka(unfiltered) Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | dewasansan(grown in Yamagata) |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 山形酵母 |
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| Sake Meter Value | -3.0 |
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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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EIKOUFUJI
純米吟醸 心鍵 | | Type of Sake | JummaiGinjo |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 山形酵母 |
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| Sake Meter Value | +4.0 |
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| Titratable Acidity | 1.25 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15.6% |
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EIKOUFUJI
吟醸 なまいき | | Type of Sake | Ginjo Nama-Zake(unpasteurized sake) |
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| Rice-Polishing Rate | 50% |
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| Alcohol Content | 15～16% |
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| Remarks | 「生意気」ではなく、「生」が「活きて」いるお酒。 |
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EIKOUFUJI
純米酒 なまいき | | Type of Sake | Jummai Nama-Zake(unpasteurized sake) |
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| Rice for Sake Making | 国産米 |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 山形酵母 |
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| Alcohol Content | 14～15% |
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| Remarks | 「生意気」ではなく、「生」が「活きて」いるお酒。 |
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EIKOUFUJI
純米酒 純月 | | Type of Sake | Jummai |
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| Rice for Sake Making | dewanosato(grown in Yamagata) |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 山形酵母 |
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| Sake Meter Value | +1.0 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15.5% |
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EIKOUFUJI
おりがらみ 白燿 | | Type of Sake | JummaiGinjo Muroka(unfiltered) Nama-Genshu(unpasteurized and undliuted sake) Origarami |
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| Rice for Sake Making | Miyamanishiki(grown in Nagano) |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 山形酵母 |
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| Sake Meter Value | +2.0 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16.8% |
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EIKOUFUJI
しぼりたて 仙龍 | | Type of Sake | JummaiGinjo Muroka(unfiltered) Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Miyamanishiki(grown in Nagano) |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 山形酵母 |
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| Sake Meter Value | +3.0 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16.8% |
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EIKOUFUJI
本醸造 上撰 | | Type of Sake | Honjozo |
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| Rice for Sake Making | ひとめぼれ |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 協会10号系 |
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| Sake Meter Value | +9.5 |
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| Titratable Acidity | 1.0 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15.6% |
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EIKOUFUJI
万流 | | Rice for Sake Making | 加工米 |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 協会10号系 |
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| Sake Meter Value | +3.0 |
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| Titratable Acidity | 0.9 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 14.7% |
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