Products of KANZAN |
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KANZAN 純米大吟醸 桐箱 | Type of Sake | JummaiDaiginjo |
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Rice for Sake Making | Yamadanishiki |
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Rice-Polishing Rate | 40% |
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Sake Meter Value | +2 |
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Titratable Acidity | 1.6 |
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Alcohol Content | 17~18% |
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Chief Sake Maker | 高橋 康(南部杜氏) |
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KANZAN 古酒 平泉 | Type of Sake | Daiginjo Kosyu(aged sake) |
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Rice for Sake Making | Yamadanishiki |
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Rice-Polishing Rate | 35% |
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Alcohol Content | 17% |
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KANZAN 純米大吟醸 結の香 | Type of Sake | JummaiDaiginjo |
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Rice for Sake Making | 結の香 |
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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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Alcohol Content | 17% |
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KANZAN 大吟醸 吟精 | 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 | +2.6 |
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Titratable Acidity | 1.3 |
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Alcohol Content | 15~16% |
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KANZAN 超特選 大吟醸 原酒 | Type of Sake | Daiginjo Genshu(undliuted sake) |
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Rice-Polishing Rate | 40% |
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Alcohol Content | 17~18% |
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Chief Sake Maker | 高橋 康(南部杜氏) |
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KANZAN 純米大吟醸 俊 | Type of Sake | JummaiDaiginjo |
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Rice for Sake Making | Yamadanishiki |
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Rice-Polishing Rate | 50% |
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Sake Meter Value | +3.6 |
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Titratable Acidity | 1.1 |
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Alcohol Content | 15% |
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KANZAN 八槽 | Type of Sake | extra standard Jummai |
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Rice for Sake Making | Omachi , dewasansan |
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Rice-Polishing Rate | 50% |
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Alcohol Content | 15% |
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KANZAN 純米吟醸 化粧箱 | Type of Sake | JummaiGinjo |
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Rice for Sake Making | Ginginga |
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Rice-Polishing Rate | 50% |
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Sake Meter Value | +3.5 |
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Titratable Acidity | 1.4 |
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Alcohol Content | 15~16% |
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KANZAN 山廃 純米吟醸 | Type of Sake | 山廃 JummaiGinjo |
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Rice for Sake Making | Tamasakae |
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Rice-Polishing Rate | 55% |
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Sake Meter Value | +2 |
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Titratable Acidity | 2.3 |
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Alcohol Content | 15~16% |
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KANZAN 純米吟醸 久 | Type of Sake | JummaiGinjo |
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Rice for Sake Making | Tamasakae |
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Rice-Polishing Rate | 55% |
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Sake Meter Value | +2.5 |
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Titratable Acidity | 1.2 |
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Alcohol Content | 15% |
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KANZAN 特別純米酒 | Type of Sake | extra standard Jummai |
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Rice for Sake Making | Tamasakae |
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Rice-Polishing Rate | 60% |
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Sake Meter Value | +4 |
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Titratable Acidity | 1.6 |
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Alcohol Content | 15~16% |
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KANZAN しぼりたて 純米酒 | Type of Sake | Jummai |
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Rice-Polishing Rate | 65% |
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Alcohol Content | 16~17% |
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KANZAN 翠紋 | Type of Sake | extra standard Jummai |
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Rice for Sake Making | Tamasakae |
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Rice-Polishing Rate | 60% |
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Alcohol Content | 15~16% |
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KANZAN 純米酒 | 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 | +3.5 |
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Titratable Acidity | 1.5 |
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Alcohol Content | 15~16% |
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KANZAN 特別純米酒 信 | Type of Sake | extra standard Jummai |
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Rice for Sake Making | Yamadanishiki |
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Sake Meter Value | +4.5 |
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Titratable Acidity | 1.5 |
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Alcohol Content | 13% |
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KANZAN 関山の辛口 | Rice for Sake Making | かけはし |
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Rice-Polishing Rate | 65% |
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Sake Meter Value | +15 |
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Titratable Acidity | 2 |
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Alcohol Content | 15~16% |
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KANZAN 本醸造 生 貯蔵酒 | Type of Sake | Honjozo Nama-Zake(unpasteurized sake) 貯蔵 |
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Rice-Polishing Rate | 70% |
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Alcohol Content | 14~15% |
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KANZAN 特別純米 生 貯蔵酒 | Type of Sake | extra standard Jummai Nama-Zake(unpasteurized sake) 貯蔵 |
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Rice-Polishing Rate | 60% |
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Alcohol Content | 14~15% |
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KANZAN 吟醸 生 貯蔵酒 | Type of Sake | Ginjo Nama-Zake(unpasteurized sake) 貯蔵 |
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KANZAN 地主町 | Type of Sake | JummaiDaiginjo |
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Rice for Sake Making | Ginginga |
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Alcohol Content | 16~17% |
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Chief Sake Maker | 高橋 康(南部杜氏) |
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