| Products of HYAKURAKUMON |
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HYAKURAKUMON
長期熟成酒 | | Type of Sake | 長期Aging |
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| Rice for Sake Making | アケボノ |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | -6.0 |
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| Titratable Acidity | 1.9 |
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| Amino Acid Content | 2.6 |
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| Alcohol Content | 18.7% |
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HYAKURAKUMON
純米古酒 | | Type of Sake | Jummai Kosyu(aged sake) |
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| Rice for Sake Making | BizenOmachi |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | -3.0 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 2.8 |
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| Alcohol Content | 16.4% |
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HYAKURAKUMON
真精 純米大吟醸 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | BizenOmachi |
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| Rice-Polishing Rate | 35% |
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| Sake Meter Value | +6 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 17.5% |
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HYAKURAKUMON
真精 大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | 播州Yamadanishiki |
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| Rice-Polishing Rate | 35% |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 17% |
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HYAKURAKUMON
純米生大吟醸 | | Type of Sake | JummaiDaiginjo Nama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15.7% |
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HYAKURAKUMON
純米大吟醸 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | BizenOmachi |
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| Rice-Polishing Rate | 45% |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.4 |
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HYAKURAKUMON
純米大吟醸 生原酒 | | Type of Sake | JummaiDaiginjo Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | BizenOmachi |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 16.1% |
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HYAKURAKUMON
純米大吟醸 50 中汲み 生原酒 | | Type of Sake | JummaiDaiginjo 中汲み Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | BizenOmachi |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | -1.5 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 16% |
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HYAKURAKUMON
純米大吟醸 万里 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Tsuyubakaze(grown in Nara) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 0.8 |
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| Alcohol Content | 15～16% |
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HYAKURAKUMON
どぶろく | | Type of Sake | どぶろく JummaiDaiginjo Nama-Genshu(unpasteurized and undliuted sake) |
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| Alcohol Content | 14% |
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| Remarks | 純米大吟醸のモロミ |
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HYAKURAKUMON
純米吟醸 原酒 | | Type of Sake | JummaiGinjo Genshu(undliuted sake) |
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| Rice for Sake Making | BizenOmachi |
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| Rice-Polishing Rate | 56% |
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| Alcohol Content | 16% |
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HYAKURAKUMON
純米大吟醸 50 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | BizenOmachi |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.5 |
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| Alcohol Content | 16.1% |
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HYAKURAKUMON
純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | BizenOmachi |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 2.3 |
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| Alcohol Content | 15.7% |
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HYAKURAKUMON
完熟 純吟 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Tsuyubakaze(grown in Nara) |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +4.5 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 16% |
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HYAKURAKUMON
濁酒 | | Type of Sake | 濁 |
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| Alcohol Content | 12% |
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HYAKURAKUMON
特別純米酒 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | BizenOmachi |
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| Rice-Polishing Rate | 58% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 2.2 |
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| Amino Acid Content | 2.0 |
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| Alcohol Content | 15.7% |
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HYAKURAKUMON
特別純米酒 冴 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | BizenOmachi |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +13 |
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| Titratable Acidity | 1.8 |
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| Amino Acid Content | 2.4 |
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| Alcohol Content | 16.7% |
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HYAKURAKUMON
特別本醸造 冴 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | BizenOmachi |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +20 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 2.0 |
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| Alcohol Content | 17.4% |
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