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SETO SHUZOU Honjozoshu Cho-Tokusen Azumacho
Volume Retail Price
1,800ml 3,080 yen

Cho-Tokusen Azumacho

Quality Characteristic
Alcohol Content
17 degree
SMV(Sake meters value)
Amino Acid
Raw Material rice
Rice Polishing rate
Kyoukai 7
Brewing methods
3 step Preparation
Sake Lee Rate
Raw Sake Alcohol
Sake Conversion Rate
268.3 L/T

This is a sake born from a unique structure that restricts fermentation by the traditional three-stage preparation used for high-quality sake such as ginjo sake. This is an extravagant, genuinely brewed sake that does not use any rice sugar saccharified solution or enzyme preparations, and has a natural taste and sharpness of rice.

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 Honjozoshu 28.7 369 19.7 +3.4
Cho-Tokusen Azumacho Honjozoshu 48.6 268.3 18.0 -12.0

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