2019/9/6

SAKEName

123456789Hurrah !!
Pure sake（Josen）

Label

Breast Bottle

茶Brewedyear

Adjusted
WateredAgedfor2～3years

Adjusted
WateredTempouJunmai Ginjo

Adjusted
Watered

Shubo
Yeast

Rice

Sokujo"Yamadanishiki"

K7
SokujoK7

JigenoSake
Umaigana
Rich flavor

Aged
for
2～3years

GenshuSokujoNotadjusted
K7with water

JigenoSake
Umaigana
Light flavor

Agedfor2～3years

Adjusted
WateredHurrah !!
Dry Aged Genshu

白透明Hurrah !!
Toku-jyun
Awayamada
２０１０
Hurrah !!
Toku-jyunAwayamada
２０１２K7
SokujoGenshuK7

Hurrah !!
Aged Nigori
GenshuHurrah !!
Toku-jyun
Awayamada
２００９

SokujoGenshu* Nigori

20092010

2012

Adjusted
WateredAdjusted
WateredAdjusted
WateredSokujoK7
SokujoK7
SokujoK7

Seimai Alcohol Nihonshudo Acidity ContentNotes

15.0～15.9+8～+151.5～3.5

Deep and atrong flavor comong fromKoji made carefully and steadyfermentation.

50-60

16.0～16.9+5～+131.5～2.560

18.0～18.9+5～+131.5～2.0

14.0～14.9+5～+121.5～1.8

20～21+10～20

1.8～2.7

18～21+8～20

1.8～2.7

15.0～15.9+12.5

1.6

80-82

Tottori"Yamadanishiki"
Tottori"Tamasakae"
Tottori"Tamasakae"

60

Tottori"Yamadanishiki"

80-82

Tottori"Yamadanishiki"

80-82

Tottori"Yamadanishiki"

60

80

60

720

Smooth, easy and deep flavor
720
1800
Smooth, easy and light flavor
720
720
180
1800
720

1800

15.0～15.9+10.5

15.0～15.9+7.5

1.3
720

2.3

Ginjo of Umami type. Good for Okan.
Without fruity smell.

1800

720

Tokushima

Kimoto "Yamadanishiki"
NaturalTokushima

180

1800

Tokushima"Yamadanishiki"

1800

Genshu of "Hurrah !! Pure sake".
Well matured umami and plenty ofbody.
Genshu and Nigori of "Hurrah !! Puresale".

Strength and elegance with long-term
ripening
Strength and elegance with long-term
ripening..
Swelling of taste is a little stronger
than 2009's.

1800 This is made by Kimoto method, but alittle mild than the series of "Umetsu
720 no kimoto".

SAKE
Name

2019/9/6
Label

Breast Bottle

Brewedyear

Umetsu no Kimoto
10
Yamada 50

2015

Umetsu no Kimoto
11
Yamada 602016
2017

Umetsu no Kimoto
12
Yamada 80

13142015

YamaKimoto 60

YamaKimoto 80

Adjusted
Watered

Shubo
Yeast

GenshuKimoto "Yamadanishiki"
NaturalTottori

50

Kimoto "Yamadanishiki"
NaturalTottori

60

Kimoto "Yamadanishiki"
NaturalTottori

80

GenshuGenshu

茶

茶80

2015

GenshuNaturalKimoto17

Tama
Kimoto 60

茶2015

Adjusted
WateredNaturalKimoto18

Tama
Kimoto 80

茶2015

Adjusted
WateredNatural19.5+52.5

21.2+172.1+21.9

1800
14.9+141.4

Rice grower: Tanaka farm
720

1800
60

20.4+62.7720
1800

80

21.3+142.5720
18006014.9+52.0720

TottoriTottori

Rice grower: Tetsushi Yamamoto
720

Tottori"Tamasakae"

Rice grower: Tanaka farm

1800
14.9

Tottori"Tamasakae"

Rice grower: Tetsushi Yamamoto

720

2015

"Tamasakae"

Rice grower: Tetsushi Yamamoto

1800

Kimoto "Yamadanishiki"
NaturalTottoriNatural2.5720Adjusted
WateredGenshu+201800

60

2015

21.1720

Kimoto "Yamadanishiki"
NaturalTottori"Tamasakae"

Notes

1800

Adjusted
WateredKimotoUmetsu no Kimoto
16
Tamasakae 80

Seimai Alcohol Nihonshudo Acidity Content2014
2015

KimotoUmetsu no Kimoto
15
Tamasakae 60Rice180080

14.9+112.5720

Sake for beginners of"Umetsu no Kimoto"
Rice grower ：Takeki Hioki
Sake for beginners of"Umetsu no Kimoto"
Rice grower ：Takeki Hioki
Sake for beginners of"Umetsu no Kimoto"
Rice grower ：Takeki Hioki
Sake for beginners of"Umetsu no Kimoto"
Rice grower ：Takeki Hioki

2019/9/6

SAKE
NameBreast Bottle
グリー19Yamna
Kimoto shiro 80

Label

Brewedyear

Adjusted
Watered

Shubo
Yeast2015

Adjusted
Watered* Nigori

Kimoto "Yamadanishiki"
NaturalTottori

GenshuKimoto "Yamadanishiki"
NaturalTottori

ン20

Zaru
Tama 60

2016* Nigori
グ
リー

21

Zaru
Yamada 60

Genshu2017* Nigori

ン
グ
リー

22ZaruTama 80

Genshu2016* Nigoriン

Umetsu no Kimoto23
made bynon-chemical rice
Umetsu no Kimoto24
made bynon-chemical rice
Umetsu no Kimoto25
made bynon-chemical rice

KimotoNaturalKimotoNaturalKimoto2014

GenshuRice"Tamasakae""Tamasakae"

GenshuGenshu1800
Rice grower: Tanaka farm
1800

80

21.5+203.0
720
1800

60

21.2+173.3720
1800

80

21.2+242.5"Yamadanishiki"

1800
92

NaturalNatural+14720Tottoriby Mr.Hioki"YamadaKimotonishiki"

2016

14.5

TottoriNaturalTottori
by Mr.Hioki

Notes
Cloudey sake for Okan

80

TottoriTottoriby Mr.Hioki"YamadaKimotonishiki"

2015

Seimai Alcohol Nihonshudo Acidity Content

17.8+62.5
720

麹96.5
掛98.5

麹100
掛98

1800
19.7

+112.5720
1800

20.0+153.5
720

Drink by Okan, Adding sparklingwater,,,.
Rice grower: Tetsushi Yamamoto
Drink by Okan, Adding sparklingwater,,,.
Rice grower: Takeki Hioki
Drink by Okan, Adding sparklingwater,,,.
Rice grower: Takeki Hioki
Grown by Kimura method agricultural
methods.(non-chemical non-fertilizer)
Rice grower : Takeki Hioki
Grown by Kimura method agricultural
methods.(non-chemical non-fertilizer)
Rice grower : Takeki Hioki
Grown by Kimura method agricultural
methods.(non-chemical non-fertilizer)
Rice grower : Takeki Hioki* Koji is made with brown rice

2019/9/6

SAKEName

26

27

28

Long Aged Sake
Sachi

Label

Breast Bottle
白透明1998

30

GenshuSeimai buai
Okan
Shubo
Nigori

Shubo
YeastRice

Sokujo"Tamasakae"

GenshuK91991

Seimai Alcohol Nihonshudo Acidity Content
1800
60

16.5-10

1.9
720

Tottori

GenshuTottori

Cup

Cup

Adjusted
WateredSokujoK7
SokujoGenshuK7

Sokujo2018

GenshuK7"Yamadanishiki"1800 Generally, the ingredients of sake arerice and water. "JoJo" is made with
720 rice, water and sake.

-38

80-82

15.0～15.9+10～20

1.8～2.7

180

20.080-82～21.9+10～20

1.8～2.7

Sake for making fruits liquor.
You can make liquors with fruits, Ume,
1800
plum, apricot, blue berry,,.
Able to drink it's original.

20.0～
21.9+10～201.8～
2.7

The taste of new sake which have1800 been just squeezed and nonpasteurized.
720 Seasonal limited item from autumn tospring..

Tottori"Yamadanishiki"
Tottori

Brewed in 1998.
Sweet and smooth.

16.3

Tottori"Yamadanishiki"

Notes

50

K7,9

Umechan29
Sake for fruits liquor

Seasonal limited
Just squeezed
Nigori genshu

Adjusted
WateredSokujoKijo shu
JoJo

Sake Cup
Yoitoko-tottori（Hurrah !! Puresake）

Brewedyear

80-82

not diluted, not watered. Generally, sake is diluted with water for adjusting the flavor and alcohol content just before bottling.
Ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent)warmed sake. The traditional style of sake is suitable to drink at warmed.
The first starter stage of sake brewing process. There are two typical methods of shubo, sokujo and Kimoto.
fine grain of rice is contained
Nigori