| Products of MIZUBASHO |
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MIZUBASHO
宗酒 大吟醸 ヴィンテージ | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 38% |
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| Alcohol Content | 17% |
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MIZUBASHO
伝承 大吟醸 プレミア | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 38% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 17% |
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MIZUBASHO
純米大吟醸 プレミア | | 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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| Alcohol Content | 17% |
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MIZUBASHO
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 | 40% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 17% |
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MIZUBASHO
吟醸 斗びん囲い | | Type of Sake | GinjoGenshu(undliuted sake) |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 50% |
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| Alcohol Content | 17% |
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MIZUBASHO
純米吟醸 生々原酒 VINTAGE | | Type of Sake | JummaiGinjoGenshu(undliuted sake) |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 50% |
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| Alcohol Content | 17～18% |
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MIZUBASHO
吟醸中汲み 無濾過生原酒 | | Type of Sake | GinjoNama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Alcohol Content | 17～18% |
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MIZUBASHO
吟醸酒 ひやおろし | | Type of Sake | Ginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Alcohol Content | 15～16% |
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MIZUBASHO
吟醸生酒 | | Type of Sake | GinjoNama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15～16% |
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MIZUBASHO
吟醸酒 | | Type of Sake | Ginjo |
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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 Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 15% |
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MIZUBASHO
純米吟醸 | | 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 Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 14% |
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MIZUBASHO
特別本醸造 究極の一番搾り中汲み袋取り無濾過生々酒 | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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MIZUBASHO
純米酒 ひやおろし | | Type of Sake | Jummai |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +9 |
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| Alcohol Content | 15～16% |
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MIZUBASHO
特別本醸造 しぼりたて | | Type of Sake | extra standard HonjozoNama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +4 |
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| Alcohol Content | 19～20% |
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MIZUBASHO
純米酒 | | Type of Sake | Jummai |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15% |
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MIZUBASHO
特別本醸造 活性にごり生々 | | Rice for Sake Making | Gohyakumangoku |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +3 |
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| Alcohol Content | 15～16% |
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MIZUBASHO
特別本醸造 生酒 | | Type of Sake | extra standard Honjozo |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +4 |
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| Alcohol Content | 16% |
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MIZUBASHO
特別本醸造 | | Type of Sake | extra standard Honjozo |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15% |
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MIZUBASHO
熟成 真髄にごり酒 | |
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