JUNMAI DAIGINJO AZUMACHO DRIP
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).
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Type
Junmai Daiginjo
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ABV
16%
-
SMV
-1
-
Acid
1.5
-
Amino Acid
1.1
-
Ingredients
Yamada Nishiki
-
Polishing Ratio
35%
-
Yeast
Kyokai 1801, 901
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Brewing Methods
3 Step Preparation
-
Sake Lee Rate
34.3
-
Raw Sake Alcohol
16
-
Sake Conversion Rate
356.31L/T
-
Capacity
1800ml, 720ml
DAIGINJO AZUMACHO DRIP
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).
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Type
Daiginjo
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ABV
18%
-
SMV
+4
-
Acid
1.3
-
Amino Acid
0.9
-
Ingredients
Yamada Nishiki
-
Polishing Ratio
35%
-
Yeast
Kyokai 1801, 901
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
40.4
-
Raw Sake Alcohol
18.3
-
Sake Conversion Rate
322.72L/T
-
Capacity
1800ml, 720ml
DAIGINJO AZUMACHO
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).
-
Type
Daiginjo
-
ABV
18%
-
SMV
+4
-
Acid
1.3
-
Amino Acid
0.9
-
Ingredients
Yamada Nishiki
-
Polishing Ratio
35%
-
Yeast
Kyokai 1801, 901
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
40.4
-
Raw Sake Alcohol
18.3
-
Sake Conversion Rate
322.72L/T
-
Capacity
1800ml, 720ml
HOUMON AZUMACHO
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.
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Type
Junmai Daiginjo
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ABV
16%
-
SMV
-4
-
Acid
1.8
-
Amino Acid
1.2
-
Ingredients
Yamada Nishiki
-
Polishing Ratio
48%
-
Yeast
Saga Yeast F7
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Brewing Methods
3 Step Preparation
-
Sake Lee Rate
40.4
-
Raw Sake Alcohol
16.8
-
Sake Conversion Rate
334.6L/T
-
Capacity
1800ml, 720ml
JUNMAI GINJO AZUMACHO
Made with Yamada Nishiki molted rice, Saganohana brewing rice, and SAWA-1 yeast. Enjoy this Ginjo’s fruity aroma and a gentle sharpness followed by a rich umami, and full-bodied mouth feel from the sweetness of the high rice.
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Type
Junmai Ginjo
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ABV
16%
-
SMV
-4
-
Acid
1.8
-
Amino Acid
1.2
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Ingredients
Yamada Nishiki, Saga no Hana
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Polishing Ratio
60%
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Yeast
Saga Yeast F7
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Brewing Methods
3 Step Preparation
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Sake Lee Rate
45.1
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Raw Sake Alcohol
16.2
-
Sake Conversion Rate
323.91L/T
-
Capacity
1800ml, 720ml
KEIMON AZUMACHO
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.
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Type
Tokubetsu Junmai
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ABV
16%
-
SMV
-4
-
Acid
2.0
-
Amino Acid
1.4
-
Ingredients
Yamada Nishiki, Saga no Hana
-
Polishing Ratio
60%
-
Yeast
Kyokai 7
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
41.9
-
Raw Sake Alcohol
18.1
-
Sake Conversion Rate
329L/T
-
Capacity
1800ml, 720ml
JUNMAI AZUMACHO
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.
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Type
Junmai
-
ABV
15%
-
SMV
-4
-
Acid
1.7
-
Amino Acid
1.4
-
Ingredients
Reihou
-
Polishing Ratio
68%
-
Yeast
Kyokai 9
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
31
-
Raw Sake Alcohol
17.8
-
Sake Conversion Rate
358L/T
-
Capacity
1800ml, 720ml, 500ml
CHO TOKUSEN AZUMACHO WITH GOLD LEAF
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.
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Type
Honjozo
-
ABV
17%
-
SMV
-11
-
Acid
1.7
-
Amino Acid
1.4
-
Ingredients
Reihou
-
Polishing Ratio
65%
-
Yeast
Kyokai 7
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
48.6
-
Raw Sake Alcohol
18.3
-
Sake Conversion Rate
268.3L/T
-
Capacity
1800ml
CHO TOKUSEN AZUMACHO
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.
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Type
Honjozo
-
ABV
17%
-
SMV
-11
-
Acid
1.7
-
Amino Acid
1.4
-
Ingredients
Reihou
-
Polishing Ratio
65%
-
Yeast
Kyokai 7
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
48.6
-
Raw Sake Alcohol
18.3
-
Sake Conversion Rate
268.3L/T
-
Capacity
1800ml
TOKUSEN AZUMACHO
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.
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Type
Honjozo
-
ABV
16%
-
SMV
-10
-
Acid
1.6
-
Amino Acid
1.3
-
Ingredients
Reihou
-
Polishing Ratio
65%
-
Yeast
Kyokai 7
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
48.6
-
Raw Sake Alcohol
18.3
-
Sake Conversion Rate
268.3L/T
-
Capacity
1800ml, 720ml, 300ml
KINMON AZUMACHO
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.
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Type
Honjozo
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ABV
15%
-
SMV
-8
-
Acid
1.5
-
Amino Acid
1.3
-
Ingredients
Reihou
-
Polishing Ratio
68%
-
Yeast
Kyokai 7
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
45
-
Raw Sake Alcohol
18.3
-
Sake Conversion Rate
281.9L/T
-
Capacity
1800ml, 720ml, 300ml, 180ml cup
GINMON AZUMACHO
Ginmon is the good value Honjozo that alcohol concentration was decreased 1% from Kinmon Honjozo. It is a honjozo sake with a full of umami of rice and a gentle mouthfeel. Nurukan (lukewarm temperature) is highly recommended.
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Type
Honjozo
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ABV
14%
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SMV
-7
-
Acid
1.5
-
Amino Acid
1.3
-
Ingredients
Reihou
-
Polishing Ratio
68%
-
Yeast
Kyokai 7
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
45
-
Raw Sake Alcohol
18.3
-
Sake Conversion Rate
281.9L/T
-
Capacity
1800ml, 720ml
MARUHEI AZUMACHO BLUE
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.
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Type
Honjozo
-
ABV
15%
-
SMV
-6
-
Acid
1.5
-
Amino Acid
1.3
-
Ingredients
Reihou
-
Polishing Ratio
68%
-
Yeast
Kyokai 9
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
45
-
Raw Sake Alcohol
18.3
-
Sake Conversion Rate
287.4L/T
-
Capacity
1800ml, 720ml
MARUHEI AZUMACHO RED
Maruhei Red is made from locally grown rice with a three-step preparation that give a well-balanced taste with body.
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Type
Honjozo
-
ABV
14%
-
SMV
-5
-
Acid
1.5
-
Amino Acid
1.3
-
Ingredients
Reihou
-
Polishing Ratio
68%
-
Yeast
Kyokai 9
-
Brewing Methods
3 Step Preparation
-
Sake Lee Rate
45
-
Raw Sake Alcohol
18.3
-
Sake Conversion Rate
287.4L/T
-
Capacity
1800ml, 720ml