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azumacho

Daiginjo Azumacho

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  2. Daiginjo Azumacho
Daiginjo Azumacho Daiginjoshu
Volume Retail Price
1,800ml 8,800 yen
720ml 4,400 yen

Daiginjo Azumacho

Quality Characteristic
Daiginjoshu
Alcohol Content
18 degree
SMV(Sake meters value)
+4
Acid
1.3
Amino Acid
0.9
Raw Material rice
Yamada-nishiki
Rice Polishing rate
35%
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 Dai-ginjo-shu with the rice and cool-clear water of the Teradake mountain range. it was awarded gold prizes by the National New Sake Appraising and Deliberating Fair in the Brewing Year of 2014, 2015, 2016, 2017, 2018 and the Fukuoka Regional Taxation Bureau’s Research Institute of Brewing in 2014, 2015, 2016, 2017, 2018.

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Difference of Sake conversion rates between Azumacho’s average rates for the past 10 years and the national average rates

* National average value: Excerpt from Sake manufacturing chart in 2013 (Quick estimate)
Product Name Category Sake Lees rate（％) SCR Raw Sake Alcohol RSMV
National Average Ginjoshu 36.5 355 18.8 ＋3.8
Daiginjo Azumacho Daiginjoshu 40.4 322.7 18.1 ＋3.9

What’s sake lee rate?

It means that the ratio of the weight of sake lees to rice. For example, 30% of sake lees rate means 100kg of rice turn into 30kgs of sake lees and 70kgs of sake. This shows that the higher the sake lees rate, the more excellent the sake becomes.

What is SCR, Sake conversion rate (raw materials availability)?

It means acquisition amount of pure alcohol per polished rice 1t. Generally, high quality sake like ginjo-shu is said to have low sake conversion rate.

RSMV: Raw Sake Meter Value