| Products of HITAKAMI |
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HITAKAMI
純米大吟醸 中取り | | Type of Sake | JummaiDaiginjo 中取り |
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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 | +2 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16～17% |
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HITAKAMI
大吟醸 中取り | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 17% |
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HITAKAMI
大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki |
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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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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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HITAKAMI
天竺 山田穂 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadabo |
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| Rice-Polishing Rate | 50% |
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| Alcohol Content | 15～16% |
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HITAKAMI
天竺 短稈渡舟 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | 短稈渡舟(grown in Hyogo) |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 宮城酵母 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 16～17% |
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HITAKAMI
天竺 愛山 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Aiyama |
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| Rice-Polishing Rate | 50% |
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| Alcohol Content | 15～16% |
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HITAKAMI
天竺 山田錦 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Yamadanishiki |
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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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| Alcohol Content | 16% |
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HITAKAMI
天竺 雄町 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Omachi（岡山産） |
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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 | 16% |
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HITAKAMI
天竺 八反 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Hattan |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16.5% |
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HITAKAMI
吟醸 うすにごり | | Type of Sake | GinjoGenshu(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 | +3～5 |
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| Titratable Acidity | 1.5 |
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HITAKAMI
芳醇辛口 純米吟醸 弥助 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Kuranohana(grown in Miyagi) |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 宮城酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16% |
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HITAKAMI
吟醸酒 | | Type of Sake | Ginjo |
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| Rice for Sake Making | Ginnosei |
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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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| Amino Acid Content | 1.1 |
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| Alcohol Content | 15.5% |
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HITAKAMI
吟醸 山田錦50 | | 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 Yeast | 宮城酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 15.5% |
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HITAKAMI
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Kuranohana |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 宮城酵母 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16.5% |
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HITAKAMI
純米 山田錦60 | | 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 Yeast | 宮城酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 15.5% |
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HITAKAMI
純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Kuranohana |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15.5% |
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HITAKAMI
本醸造 | | Type of Sake | Honjozo |
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| Rice for Sake Making | ひとめぼれ |
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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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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15.0～15.9% |
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