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Daiginjo Drip

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

 
 

 

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

 

 

Houmon 

​​

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

 

Keimon

 

​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

 

 

Junmai

 

Ingredients: Reihou

Polishing Ratio: 68%

Alcohol Level: 15%

Nihonshudo: -4 (Somewhat Sweet)

Acid: 1.7

Amino Acid: 1.4

 

Yeast: Kyoukai 9

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

 

 

Cho Tokusen with Gold Leaf

 

​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

 
 

 

Cho Tokusen 

 

​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

 

 

Tokusen

 

Honjozo

 

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

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

 

Kinmon

 

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

 

 

Ginmon

 

Honjozo

Ingredients: Reihou

Polishing Ratio: 65%

Alcohol Level: 14.5%

Nihonshudo: -7  (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: 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

 

 

Maruhei Blue

 

​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

 

 

Maruhei Red

 

Honjozo

Ingredients: Reihou

Polishing Ratio: 68%

Alcohol Level: 14.5%

Nihonshudo: -7  (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: Maruhei Red is made from locally grown rice with a three-step preparation that give a well-balanced taste with body. 

 

Capacity: 1800ml, 720ml