| Products of ASABIRAKI |
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ASABIRAKI
二十年古酒 桜壺 | | Type of Sake | Kosyu(aged sake) |
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| Rice for Sake Making | Toyonishiki(grown in Iwate) |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | +35 |
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| Titratable Acidity | 2.0 |
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| Amino Acid Content | 2.0 |
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| Alcohol Content | 32～33% |
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ASABIRAKI
純米大吟醸 旭扇 | | 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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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16～17% |
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ASABIRAKI
大吟醸 金賞受賞酒 | | Type of Sake | Daiginjo（鑑評会出品） |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 麹米：40%、掛米：35% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 17～18% |
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ASABIRAKI
木桶仕込 十一代目 源三 | | Type of Sake | JummaiDaiginjo |
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| Rice for Sake Making | Ginginga(grown in Iwate) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 16～17% |
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ASABIRAKI
大吟醸 旭扇 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 麹米：40%、掛米：35% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 16～17% |
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| Chief Sake Maker | 藤尾 正彦（南部杜氏） |
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ASABIRAKI
大吟醸古酒 万葉の詩 | | Type of Sake | DaiginjoKosyu(aged sake) |
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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 Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 17% |
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| Chief Sake Maker | 藤尾 正彦（南部杜氏） |
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ASABIRAKI
純米吟醸 旭扇 | | 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 | +1 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 16～17% |
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ASABIRAKI
大吟醸ライト 水の王 | | Type of Sake | Daiginjo |
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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 | -3 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 0.7 |
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| Alcohol Content | 10～11% |
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ASABIRAKI
大吟醸 原酒 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Ginginga(grown in Iwate) |
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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 | 18～19% |
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ASABIRAKI
純金箔入 大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Ginginga(grown in Iwate) |
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| Rice-Polishing Rate | 50% |
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ASABIRAKI
酒蔵限定 むろか原酒 | | Type of Sake | JummaiGenshu(undliuted sake) |
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| Alcohol Content | 17～18% |
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ASABIRAKI
手造り 大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | Ginginga(grown in Iwate) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.35 |
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| Amino Acid Content | 0.9 |
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| Alcohol Content | 15～16% |
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ASABIRAKI
純米吟醸 夢灯り | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | ひとめぼれ(grown in Iwate) |
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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 | -1 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.0 |
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| Alcohol Content | 14～15% |
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ASABIRAKI
純米吟醸 吟すずめ | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Ginginga(grown in Iwate) |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +1.0 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15～16% |
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ASABIRAKI
SILVER MOON -TEN YEARS IT | | Type of Sake | Jummai（スパークリングライスワイン） |
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| Rice for Sake Making | 岩手県産酒造米 |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | -20 |
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| Titratable Acidity | 2.0 |
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| Amino Acid Content | 0.6 |
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| Alcohol Content | 6～7% |
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ASABIRAKI
特別純米酒 生酛 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Tamasakae(grown in Hyogo) |
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| Rice-Polishing Rate | 60% |
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| Sake Meter Value | ±0 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.7 |
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| Alcohol Content | 15～16% |
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ASABIRAKI
純米吟醸生貯蔵酒 いわてっこ | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | いわてっこ |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +1 |
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| Alcohol Content | 15～16% |
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ASABIRAKI
淡麗吟醸 雪灯り | | Rice for Sake Making | Miyamanishiki(grown in Iwate) |
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| Rice-Polishing Rate | 50% |
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| Alcohol Content | 14.6% |
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ASABIRAKI
南部盛岡の蔵出し原酒 | |
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ASABIRAKI
純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | 岩手県産酒造米 |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.4 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15～16% |
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ASABIRAKI
純米大辛口 水神 | | Type of Sake | Jummai |
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| Rice for Sake Making | 岩手県産米 |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | +10 |
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| Titratable Acidity | 1.5 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 16～17% |
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ASABIRAKI
純米吟醸 ひやおろし | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | いわてっこ(grown in Iwate) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 岩手県吟醸2号酵母 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15～16% |
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ASABIRAKI
淡麗純米 南部流 | | Type of Sake | Jummai |
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| Rice for Sake Making | Toyonishiki |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.2 |
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ASABIRAKI
本醸造 淡麗辛口 ゴールド | | Type of Sake | Honjozo |
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| Rice for Sake Making | 岩手県産酒造米 |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15～16% |
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ASABIRAKI
純米 生貯蔵酒 辛颪 | | Type of Sake | JummaiNama-Zake(unpasteurized sake)貯蔵 |
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| Rice for Sake Making | Toyonishiki(grown in Iwate) |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.6 |
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| Amino Acid Content | 1.4 |
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| Alcohol Content | 14～15% |
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ASABIRAKI
純米吟醸 横笛の響き | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Ginginga(grown in Iwate) |
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| Rice-Polishing Rate | 55% |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 15～16% |
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ASABIRAKI
純米酒 辛颪 | | Type of Sake | Jummai |
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| Rice for Sake Making | 岩手県産酒造米 |
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| Rice-Polishing Rate | 65% |
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| Sake Meter Value | +5 |
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| Alcohol Content | 15.4% |
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ASABIRAKI
本醸超辛 | | Type of Sake | Honjozo |
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| Rice for Sake Making | 岩手県産酒造米 |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | +10 |
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| Titratable Acidity | 1.3 |
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| Amino Acid Content | 1.3 |
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| Alcohol Content | 15～16% |
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ASABIRAKI
本醸造 生貯蔵酒 | | Type of Sake | Honjozo |
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| Rice for Sake Making | 岩手県産酒造米 |
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| Rice-Polishing Rate | 麹米：60%、掛米：65% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.2 |
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| Alcohol Content | 14～15% |
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ASABIRAKI
本醸造 淡麗辛口 シルバー | | Type of Sake | Honjozo |
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| Rice for Sake Making | 岩手県産酒造米 |
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| Rice-Polishing Rate | 麹米：60%、掛米：70% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.2 |
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| Amino Acid Content | 1.1 |
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| Alcohol Content | 15～16% |
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ASABIRAKI
源三屋の隠し酒シリーズ | | Type of Sake | 一番搾りNigoriNama-Zake(unpasteurized sake)貯蔵Genshu(undliuted sake) |
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