| Products of MATSUNOTSUKASA |
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MATSUNOTSUKASA
しずく大吟純米 斗瓶囲 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 35%、40% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16.6% |
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MATSUNOTSUKASA
しずく大吟醸 斗瓶囲 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 35%、40% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16.8% |
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MATSUNOTSUKASA
1999 special 純米大吟醸 | | Type of Sake | JummaiDaiginjoKosyu(aged sake) |
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MATSUNOTSUKASA
大吟醸純米 黒 | | 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 | 金沢酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16.7% |
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MATSUNOTSUKASA
大吟醸 雄町 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Omachi |
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| Rice-Polishing Rate | 40% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16.6% |
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MATSUNOTSUKASA
特別大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 35% |
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| Sake Yeast | 1701熊本 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16.8% |
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MATSUNOTSUKASA
大吟醸 愛山 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Aiyama(grown in Hyogo) |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16.4% |
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MATSUNOTSUKASA
大吟醸純米 | | 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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MATSUNOTSUKASA
純米吟醸 斗瓶囲 竜王産山田錦 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki（滋賀県竜王町産） |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16.4% |
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MATSUNOTSUKASA
大吟醸 陶酔 | | 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 | 金沢酵母 |
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| Sake Meter Value | +9 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 16.8% |
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MATSUNOTSUKASA
純米吟醸 AZOLLA | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki(grown in Shiga) |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16.4% |
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MATSUNOTSUKASA
純米吟醸 竜王産山田錦 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki（滋賀県竜王町産） |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16.4% |
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MATSUNOTSUKASA
純米吟醸 花伊吹 | | Type of Sake | JummaiGinjo |
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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 | 金沢酵母 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16.5% |
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MATSUNOTSUKASA
大吟醸 雄町 50% | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Omachi |
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| Rice-Polishing Rate | 50% |
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MATSUNOTSUKASA
純米吟醸 あらばしり | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki（滋賀県竜王町産） |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16.5% |
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MATSUNOTSUKASA
山廃仕込 純米吟醸 心酔 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki（滋賀県竜王町産） |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 蔵付 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16.3% |
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MATSUNOTSUKASA
純米吟醸 中取り | |
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MATSUNOTSUKASA
純米吟醸 ひやおろし | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki（滋賀県竜王町産） |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16.5% |
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MATSUNOTSUKASA
しぼりたて生 楽 | | Rice for Sake Making | Yamadanishiki（滋賀県竜王町産） |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16.5% |
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MATSUNOTSUKASA
純米吟醸 楽 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki（滋賀県竜王町産） |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15.6% |
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MATSUNOTSUKASA
吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki（滋賀県竜王町産） |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +9 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15.7% |
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MATSUNOTSUKASA
しぼりたて生 特本 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Yamadanishiki（滋賀県竜王町産） |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15.8% |
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MATSUNOTSUKASA
特別本醸造 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Yamadanishiki（滋賀県竜王町産） |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 金沢酵母 |
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| Sake Meter Value | +9 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15.7% |
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MATSUNOTSUKASA
山廃本醸造 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Yamadanishiki（滋賀県竜王町産） |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 701、金沢酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15.7% |
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MATSUNOTSUKASA
本仕込 | | Type of Sake | 山廃ブレンドのHonjozo |
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| Rice for Sake Making | Yamadanishiki（滋賀県竜王町産） , Ginfubuki , 吟おうみ |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 701、金沢酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15.7% |
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MATSUNOTSUKASA
上々 | | Rice for Sake Making | Ginfubuki , 吟おうみ |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 蔵付 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15.6% |
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MATSUNOTSUKASA
生にごり酒 | | Type of Sake | 活性本Nama-Zake(unpasteurized sake)Nigori |
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| Rice for Sake Making | 吟おうみ , Nihombare |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 蔵付 |
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| Sake Meter Value | -2 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15.9% |
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