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大吟醸 東長 しずく搾り
 

Daiginjo Azumacho "Drip"

大吟醸Daiginjo

 

Ingredients: Yamada Nishiki

Polishing Ratio: 35%

Alcohol Level: 18%

Nihonshudo: +4   (Somewhat Dry)

Acid: 1.3

Amino Acid: 0.9

 

Yeast: Kyoukai 901, 1801

Brewing methods: 3 step Preparation

Sake Lee Rate: 40.4

Raw Sake Alcohol: 18.3

 

Sake Conversion Rate: 322.72L/T

Characteristic: Yamada Nishiki, produced in cooperation with local farmers and our employees in our company’s rice fields, is carefully polished to less than 35%. Daiginjo is made with the rice and cool clear water of Teradake mountain range. This Daiginjo (limited product) is the special sake made by the method of Shizuku Shibori (hanging the mash in bags and allowing the liquid to drip out under its own weight).

 

Capacity: 1800ml, 720ml

大吟醸 東長

Daiginjo Azumacho

大吟醸 / Daiginjo

 

Ingredients: Yamada Nishiki

Polishing Ratio: 35%

Alcohol Level: 18%

Nihonshudo: +4   (Somewhat Dry)

Acid: 1.3

Amino Acid: 0.9

 

Yeast: Kyoukai 901, 1801

Brewing methods: 3 step Preparation

Sake Lee Rate: 40.4

Raw Sake Alcohol: 18.3

 

Sake Conversion Rate: 322.72L/T

Characteristic: Yamada Nishiki, produced in cooperation with local farmers and employees in our company, is carefully polished to less than 35% and made into Daiginjo with the rice and cool clear water of the Teradake mountain range.

 

Capacity: 1800ml, 720ml

 
 
褒紋 東長

Houmon Azumacho

​​

純米大吟醸 / Junmai Daiginjo

 

Ingredients: Yamada Nishiki

Polishing Ratio: 48%

Alcohol Level: 16%

Nihonshudo: -4   (Somewhat Sweet)

Acid: 1.6

Amino Acid: 1.2

 

Yeast: Saga Yeast F7

Brewing methods: 3 step Preparation

Sake Lee Rate: 40.4

Raw Sake Alcohol: 16.8

Sake Conversion Rate: 334.6 L/T

Characteristic: Made with Yamada Nishiki produced by local farmers in Saga. Using only Saga yearst, rice is carefully polished to 48%. This sake is a one of a kind Junmai Daiginjo, characterized by alcohol content -4, which cannot be copied by anybody else.

 

Capacity: 1800ml, 720ml

 
慶紋 東長

Keimon Azumacho

特別純米 / Special Junmai

 

Ingredients

Yamada Nishiki

Saga no Hana

Polishing Ratio: 60%

Alcohol Level: 15.5%

Nihonshudo: -4   (Somewhat Sweet)

Acid: 1.8

Amino Acid: 1.4

 

Yeast: Kyoukai 7

 

Brewing methods: 3 step Preparation

Sake Lee Rate: 41.9

Raw Sake Alcohol: 18.1

Sake Conversion Rate: 329L/T

Characteristic: Made with Yamada Nishiki molted rice, Saganoha brewing rice, and 7th yeast. This is an old-fashioned, sharp-tasting sake with characteristics of authentic Junmai. Rich and sweet flavors of pure rice.

 

Capacity: 1800ml, 720ml

 
純米 東長

Junmai Azumacho​

純米 / Junmai

Brewing methods: 3 step Preparation

Sake Lee Rate: 31

Raw Sake Alcohol: 17.8

Sake Conversion Rate: 358 L/T

Characteristic: Made with Saga Reihou rice and pure water from Teradake mountains. Uses 9th yeast through traditional three-step preparation. A Junmai-shu with a clear-finish, deep aroma, and balanced rice flavors.

 

Capacity: 1800ml, 500ml

 

Ingredients: 

Reihou

Polishing Ratio: 68%

Alcohol Level: 15%

Nihonshudo: -4 (Somewhat Sweet)

Acid: 1.7

Amino Acid: 1.4

 

Yeast: Kyoukai 9

 
 
超特撰 東長純金入り

Cho Tokusen Azumacho with Gold Leaf

本醸造 / Honjozo

 

Ingredients: Reihou

Polishing Ratio: 65%

Alcohol Level: 16.5%

Nihonshudo: -11   (Very Sweet)

Acid: 1.6

Amino Acid: 1.4

 

Yeast: Kyoukai 7

Brewing methods: 3 step Preparation

Sake Lee Rate: 48.6

Raw Sake Alcohol: 18.3

Sake Conversion Rate: 268.3 L/T

Characteristic: Accompanied by the essence of rich rice, this is a specially luxurious Genshu like Honjozo with gold leaf and flavors of pure-rice and sweetness. Made by a three-step preparation to limit fermentation, a unique method used for high quality sake like Ginjo. No rice bran saccharification liquid and enzyme agent are used in the process.

 

Capacity: 1800ml

超特撰 東長

Cho Tokusen Azumacho

本醸造 / Honjozo

 

Ingredients: Reihou

Polishing Ratio: 65%

Alcohol Level: 16.5%

Nihonshudo: -11   (Very Sweet)

Acid: 1.6

Amino Acid: 1.4

 

Yeast: Kyoukai 7

Brewing methods: 3 step Preparation

Sake Lee Rate: 48.6

Raw Sake Alcohol: 18.3

Sake Conversion Rate: 268.3 L/T

Characteristic: Accompanied by the essence of rich rice, this is a specially luxurious Genshu like Honjozo with flavors of pure-rice and sweetness. Made by a three-step preparation to limit fermentation, a unique method used for high quality sake like Ginjo. No rice bran saccharification liquid and enzyme agent are used in the process.

 

Capacity: 1800ml

 
 
特撰 東長

Tokusen Azumacho

本醸造 / Honjozo

Sake Lee Rate: 48.6

Raw Sake Alcohol: 18.3

Sake Conversion Rate: 268.3 L/T

Characteristic: Accompanied by the essence of rich rice, this is a gorgeous Honjozo with flavors of pure-rice and sweetness. Made by a three-step preparation to limit fermentation, a unique method used for high quality sake like Ginjo. No rice bran saccharification liquid and enzyme agent are used in the process.

 

Capacity: 1800ml, 720ml, 300ml

 

Ingredients: Reihou

Polishing Ratio: 65%

Alcohol Level: 16%

Nihonshudo: -10   (Very Sweet)

Acid: 1.5

Amino Acid: 1.3

 

Yeast: Kyoukai 7

Brewing methods: 3 step Preparation

金紋 東長

Kinmon Azumacho

本醸造 / Honjozo

 

Ingredients: Reihou

Polishing Ratio: 68%

Alcohol Level: 15.5%

Nihonshudo: -8   (Sweet)

Acid: 1.5

Amino Acid: 1.3

 

Yeast: Kyoukai 7

Brewing methods: 3 step Preparation

Sake Lee Rate: 45

Raw Sake Alcohol: 18.3

Sake Conversion Rate: 281.9  L/T

Characteristic: This luxurious Honjozo has a feeling of being unprocessed and through restricted fermentation is made without utilizing  saccharification liquid or exogenous enzymes. This approach keeps the sake's flavor rice intensive and sharp while producing a rich mouth feel. Kinmon is the most popular in the Azumacho's Honjozo.

 

Capacity: 1800ml, 720ml, 300ml, 180ml

 
​銀紋 東長

Ginmon Azumacho

本醸造 / Honjozo

 

Brewing methods: 3 step Preparation

Sake Lee Rate: 45

Raw Sake Alcohol: 18.3

Sake Conversion Rate: 281.9 L/T

Characteristic: Ginmon is the good value Honjozo that alcohol concentration was decreased 1 % from Kinmon Honjozo. Umami of pure rice with plump and gentle to the taste.

 

Capacity: 1800ml, 720ml

 

Ingredients: Reihou

Polishing Ratio: 65%

Alcohol Level: 14.5%

Nihonshudo: -7  (Sweet)

Acid: 1.5

Amino Acid: 1.3

 

Yeast: Kyoukai 7

 
丸平 東長 青

Maruhei Azumacho Blue

本醸造 / Honjozo

 

Ingredients: Reihou

Polishing Ratio: 68%

Alcohol Level: 15.5%

Nihonshudo: -6   (Sweet)

Acid: 1.5

Amino Acid: 1.3

 

Yeast: Kyoukai 9

Brewing methods: 3 step Preparation

Sake Lee Rate: 45

Raw Sake Alcohol: 18.3

Sake Conversion Rate: 287.4 L/T

Characteristic: Made from locally grown rice with a three-step preparation to limit fermentation, a unique method used for high quality sake like Ginjo. No rice bran saccharification liquid and enzyme agent are used in the process. Sake yeast kyokai No. 9 was used therefore Maruhei Blue has refleshing taste and sharp swallowness.

 

Capacity: 1800ml, 720ml

 
丸平 東長 赤

Maruhei Azumacho Red

本醸造 / Honjozo

 

Brewing methods: 3 step Preparation

Sake Lee Rate: 45

Raw Sake Alcohol: 18.3

Sake Conversion Rate: 281.9 L/T

Characteristic: Maruhei Red is made from locally grown rice with a three-step preparation that give a well-balanced taste with body. 

 

Capacity: 1800ml, 720ml

 

Ingredients: Reihou

Polishing Ratio: 68%

Alcohol Level: 14.5%

Nihonshudo: -7  (Sweet)

Acid: 1.5

Amino Acid: 1.3

 

Yeast: Kyoukai 7