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Volume Retail Price
1,800ml 12,100 yen
720ml 6,050 yen

Daiginjo drip sake(limited)

Quality Characteristic
Alcohol content
18 degree
SMV(Sake meters value)
Amino Acid
Raw Material rice
Rice Polishing rate
Kyoukai 901,1801
Brewing methods
3 step Preparation
Sake Lee Rate
Raw Sake Alcohol
Sake Conversion Rate
322.72 L/T

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

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 drip sake (limited) 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