| Products of TAIKAN |
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TAIKAN
秘蔵酒 | | Type of Sake | Daiginjo Genshu(undliuted sake) |
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| Rice for Sake Making | Yamadanishiki |
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| Rice-Polishing Rate | 40% |
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| Sake Yeast | 10号系 |
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| Sake Meter Value | +2～+4 |
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| Titratable Acidity | 1.1～1.2 |
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| Alcohol Content | 17～18% |
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TAIKAN
限定大吟醸 入賞受賞酒 | | 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 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 16% |
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| Chief Sake Maker | 佐々木 俊明（南部杜氏） |
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TAIKAN
大吟醸 かすみ酒 | | Type of Sake | Daiginjo Genshu(undliuted sake) |
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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 | 1.3 |
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| Alcohol Content | 17% |
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| Chief Sake Maker | 佐々木 俊明（南部杜氏） |
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TAIKAN
純米大吟醸 | | 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 | +2 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15.5% |
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TAIKAN
大吟醸 | | Type of Sake | Daiginjo |
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| Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 50% |
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| Sake Yeast | 10号系 |
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| Sake Meter Value | +3.5 |
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| Titratable Acidity | 1.0 |
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| Alcohol Content | 16.2% |
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TAIKAN
白砂青松 | | Type of Sake | Aging JummaiGinjo |
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| Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 58% |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15.5% |
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TAIKAN
純米吟醸 本生 うすにごり酒 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 58% |
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| Sake Meter Value | +4.5 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 17% |
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TAIKAN
ピュア茨城 しずく | | Type of Sake | Muroka(unfiltered) Nama-Genshu(unpasteurized and undliuted sake) extra standard Jummai |
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| Rice for Sake Making | Hitachinishiki(grown in Ibaraki) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 茨城県産酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16% |
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TAIKAN
純米 純金入 | | Type of Sake | Jummai |
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| Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 10号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 14.5% |
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TAIKAN
吟醸 | | Type of Sake | Ginjo |
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| Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 58% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.1 |
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| Alcohol Content | 15.5% |
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TAIKAN
青ラベル 純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Hitachinishiki(grown in Ibaraki) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 9号系 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15.5% |
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TAIKAN
ピュア茨城 特別純米酒 生酒 | | Type of Sake | extra standard Jummai Nama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Hitachinishiki(grown in Ibaraki) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 茨城県産酵母 |
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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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TAIKAN
純米吟醸 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 58% |
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| Sake Meter Value | +3.5 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15.5% |
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TAIKAN
ピュア茨城 特別純米酒 | | Type of Sake | extra standard Jummai |
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| Rice for Sake Making | Hitachinishiki(grown in Ibaraki) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 茨城県産酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.6 |
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| Alcohol Content | 15～16% |
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TAIKAN
しぼりたて 生原酒 | | Type of Sake | Honjozo Nama-Genshu(unpasteurized and undliuted sake) |
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| Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 10号系 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 18% |
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TAIKAN
口福 純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Miyamanishiki |
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| Rice-Polishing Rate | 65% |
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| Alcohol Content | 15.5% |
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| Remarks | 2001年より東京農業大学名誉教授の小泉武夫博士(醸造学・醗酵学)の指導を受け、3年越しで郷土料理に合う地酒として開発された。 |
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TAIKAN
青ラベル 純米酒 | | Type of Sake | Jummai |
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| Rice for Sake Making | Miyamanishiki |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 10号系 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15.5% |
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TAIKAN
純 | | Type of Sake | Jummai |
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| Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 10号 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 14.3% |
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TAIKAN
春の新酒 | | Type of Sake | Honjozo |
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| Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 10号 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 15% |
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TAIKAN
青ラベル 本醸造 | | Type of Sake | Honjozo |
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| Rice for Sake Making | Nihombare(grown in Ibaraki) |
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| Rice-Polishing Rate | 70% |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 15.5% |
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TAIKAN
本醸造 | | Type of Sake | Honjozo |
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| Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 10号 |
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| Sake Meter Value | +3.5 |
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| Titratable Acidity | 1.0 |
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| Alcohol Content | 14.5% |
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TAIKAN
燗酒 | | Type of Sake | Honjozo |
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| Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 10号 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 15% |
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TAIKAN
醗酵酒 | | Type of Sake | 活性Nigori |
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| Rice for Sake Making | 茨城県産米など |
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| Sake Yeast | 10号系 |
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| Alcohol Content | 15% |
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TAIKAN
本醸造 辛口 | | Type of Sake | Honjozo |
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| Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 10号 |
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| Sake Meter Value | +7 |
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| Titratable Acidity | 1.0 |
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| Alcohol Content | 15.5% |
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TAIKAN
上撰 | | Rice for Sake Making | 茨城県産米など |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.0 |
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| Alcohol Content | 15.5% |
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TAIKAN
佳撰 | | Rice for Sake Making | 茨城県産米など |
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| Sake Yeast | 10号 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.1 |
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| Alcohol Content | 15.3% |
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TAIKAN
にごり酒 | | Type of Sake | Nigori |
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| Rice for Sake Making | 茨城県産米など |
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| Sake Yeast | 10号 |
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| Alcohol Content | 15% |
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TAIKAN
涼 | | Rice for Sake Making | 茨城県産米など |
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| Rice-Polishing Rate | 70% |
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| Sake Yeast | 10号 |
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| Sake Meter Value | +3～+5 |
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| Titratable Acidity | 1.0 |
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| Alcohol Content | 15% |
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| Remarks | 夏季限定出荷。 |
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