| Products of CHIYOMUSUBI |
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CHIYOMUSUBI
大山の香り | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki(grown in Tottori) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 901号酵母 |
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| Sake Meter Value | +6 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16～17% |
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CHIYOMUSUBI
純米吟醸 強力 おおにごり | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Goriki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 17.5% |
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CHIYOMUSUBI
純米吟醸 強力 袋取り 生 しずく酒 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Goriki(grown in Tottori) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 16.8% |
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CHIYOMUSUBI
純米吟醸 強力 袋取り 生 うすにごり | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Goriki(grown in Tottori) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 18～19% |
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CHIYOMUSUBI
純米吟醸 強力 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Goriki(grown in Tottori) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 16～17% |
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| Chief Sake Maker | 岩成 忠義 |
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CHIYOMUSUBI
純米吟醸 強力 ひやおろし | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Goriki |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 協会9号 |
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CHIYOMUSUBI
吟醸 ひやおろし | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki |
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CHIYOMUSUBI
特別純米 中取り | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | 5.5 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 17.4% |
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CHIYOMUSUBI
純米吟醸 生 なかどり 山田錦 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 55% |
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CHIYOMUSUBI
完熟純米 | | Type of Sake | Jummai |
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| Rice-Polishing Rate | 53% |
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| Sake Meter Value | -2.5 |
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| Titratable Acidity | 2.3 |
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| Alcohol Content | 16.3% |
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CHIYOMUSUBI
純米吟醸 生 なかぐみ | |
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CHIYOMUSUBI
純米辛口 じゅんから | | Type of Sake | Jummai |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 56% |
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| Sake Meter Value | +15 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16.3% |
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CHIYOMUSUBI
特別純米 | | Type of Sake | extra standard Jummai |
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CHIYOMUSUBI
純米 強力 ひやおろし | | Type of Sake | Jummai |
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| Rice for Sake Making | Goriki |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 協会9号 |
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CHIYOMUSUBI
ねずみ男のツボ | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku(grown in Tottori) |
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| Rice-Polishing Rate | 63% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | +12 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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CHIYOMUSUBI
砂かけ婆のツボ | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku(grown in Tottori) |
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| Rice-Polishing Rate | 63% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | +12 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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CHIYOMUSUBI
児啼爺のツボ | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku(grown in Tottori) |
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| Rice-Polishing Rate | 63% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | +12 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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CHIYOMUSUBI
目玉おやじのツボ | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku(grown in Tottori) |
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| Rice-Polishing Rate | 63% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | +12 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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CHIYOMUSUBI
鬼太郎のツボ | | Type of Sake | Honjozo |
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| Rice for Sake Making | Gohyakumangoku(grown in Tottori) |
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| Rice-Polishing Rate | 63% |
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| Sake Yeast | 協会9号 |
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| Sake Meter Value | +12 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15～16% |
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CHIYOMUSUBI
純米吟醸 ねずみ男ボトル | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 9号酵母 |
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CHIYOMUSUBI
純米吟醸 鬼太郎ボトル | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 9号酵母 |
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CHIYOMUSUBI
一反木綿 | | Type of Sake | Honjozo |
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| Alcohol Content | 15～16% |
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