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SETO SHUZOU Houmon Azumacho
Volume Retail Price
1,800ml(with a gift box) 6,600 yen
720ml(with a gift box) 3,300 yen

Houmon Azumacho

Quality Characteristic
Junmai Daiginjoshu
Alcohol Content
16 degree
SMV(Sake meters value)
Amino Acid
Raw Material rice
Rice Polishing rate
Saga Yeast F7
Brewing methods
3 step Preparation
Sake Lee Rate
Raw Sake Alcohol
Sake Conversion Rate
334.6 L/T

Sake made with Yamada-nishiki produced by local farmers in Saga. The rice is carefully polished to 48% and only Saga yeast is used for the sake. Junmai Dai-ginjo, characterized by the alcohol content -4, which cannot be copied by other companies.

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 Junmai Daiginjoshu 35.9 368 17.5 +1.7
Houmon Azumacho Junmai Daiginjoshu 40.4 334.6 17.2 -6.6

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