| Products of UYOUIKKON |
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UYOUIKKON
大吟醸 醸心 | | 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 | 16.5% |
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UYOUIKKON
純米大吟醸 醸心 | | Type of Sake | JummaiDaiginjo |
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| Rice-Polishing Rate | 40% |
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| Alcohol Content | 16% |
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UYOUIKKON
辛口 純米吟醸 | | Type of Sake | JummaiGinjo しぼりたて Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | dewasansan |
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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 | +8 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 17% |
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UYOUIKKON
夜遊 | | Type of Sake | JummaiGinjo |
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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 | +4 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 15.3% |
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UYOUIKKON
山廃仕込 特別純米酒 | | Type of Sake | 山廃 extra standard Jummai |
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| Rice for Sake Making | dewasansan |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 山形KA |
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| Alcohol Content | 18% |
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UYOUIKKON
純米吟醸 酒の華 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Sakenohana |
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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 | +1 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16% |
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UYOUIKKON
スパークリング | | Type of Sake | JummaiGinjo |
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| Rice-Polishing Rate | 60% |
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| Alcohol Content | 9.5% |
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UYOUIKKON
純米吟醸 涼風 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Sakenohana , dewanosato |
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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 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 14% |
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UYOUIKKON
純米 生原酒 出羽燦々 | | Type of Sake | Jummai 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 | 60% |
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| Alcohol Content | 16% |
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UYOUIKKON
山廃 純米吟醸 南極氷仕込み | | Type of Sake | 山廃 JummaiGinjo |
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UYOUIKKON
純米吟醸 富寿 | | Type of Sake | JummaiGinjo |
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| Rice-Polishing Rate | 60% |
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| Alcohol Content | 15% |
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UYOUIKKON
純米 出羽の里 | | Type of Sake | Jummai |
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| Rice for Sake Making | dewanosato |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 山形酵母 |
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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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