| Products of SHIKISAKURA |
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SHIKISAKURA
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 | 38% |
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| Sake Yeast | 栃木県酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 17.5% |
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SHIKISAKURA
大吟醸 万葉聖 | | 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 Yeast | 香露酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 16～17% |
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SHIKISAKURA
純米酒 花宝 | | Type of Sake | DaiginjoJummai |
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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 Yeast | 明利10号 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 16.5% |
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SHIKISAKURA
大吟醸生酒 | | Type of Sake | DaiginjoNama-Zake(unpasteurized 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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| Sake Yeast | 栃木県酵母 |
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| Sake Meter Value | +5 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 17.5% |
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SHIKISAKURA
吟醸酒 花しずく 陶器瓶 | | Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 50% |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.2 |
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| Alcohol Content | 16～17% |
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SHIKISAKURA
柳田の米 かもしたて | | Type of Sake | Ginjo |
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| Rice for Sake Making | Gohyakumangoku(grown in Tochigi) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 栃木県酵母 |
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| Sake Meter Value | +4 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15.5% |
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SHIKISAKURA
純米吟醸 今井昌平 | | Type of Sake | JummaiGinjo |
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| Rice for Sake Making | Gohyakumangoku(grown in Tochigi) |
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| Rice-Polishing Rate | 55% |
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| Sake Yeast | 栃木県酵母 |
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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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| Chief Sake Maker | 今井昌平 |
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SHIKISAKURA
吟醸貴酒 | | Type of Sake | GinjoNama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Yamadanishiki(grown in Hyogo) |
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| Rice-Polishing Rate | 58% |
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| Sake Yeast | 栃木県酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 18.5% |
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SHIKISAKURA
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 | 58% |
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| Sake Yeast | 香露酵母 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16.5% |
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SHIKISAKURA
特別純米酒 はなのえん | | Type of Sake | Namazumeextra standard Jummai |
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| Rice for Sake Making | Gohyakumangoku(grown in Niigata) |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 明利10号 |
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| Sake Meter Value | +3 |
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| Titratable Acidity | 1.5 |
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| Alcohol Content | 16.2% |
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SHIKISAKURA
絞りたての生まの酒 貴酒 | | Type of Sake | extra standard HonjozoNama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Nihombare(grown in Tochigi) |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 栃木県酵母 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.7 |
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| Alcohol Content | 18～19% |
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SHIKISAKURA
特別本醸造 はつはな | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Miyamanishiki(grown in Nagano) |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 明利10号 |
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| Sake Meter Value | +2 |
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| Titratable Acidity | 1.3 |
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| Alcohol Content | 15.5% |
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SHIKISAKURA
黄ぶな | | Type of Sake | extra standard Honjozo |
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| Rice for Sake Making | Gohyakumangoku(grown in Niigata) |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 香露酵母 |
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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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SHIKISAKURA
にごり生酒 冬の華 | | Type of Sake | NigoriNama-Zake(unpasteurized sake) |
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| Rice for Sake Making | Nihombare（栃木県） |
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| Rice-Polishing Rate | 60% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | -10 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15.4% |
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SHIKISAKURA
普通酒 | | Type of Sake | Ordinary Sake |
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| Rice for Sake Making | Nihombare(grown in Tochigi) |
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| Rice-Polishing Rate | 65% |
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| Sake Yeast | 協会7号 |
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| Sake Meter Value | +1 |
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| Titratable Acidity | 1.4 |
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| Alcohol Content | 15.3% |
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