Junmai Daiginjo Azumacho|Sake|SETO BREWERY Co.,Ltd.

azumacho

Volume	Retail Price
1,800ml(with a gift box)	16,500 yen
720ml(with a gift box)	8,250 yen

Junmai Daiginjo Azumacho

Quality Characteristic

Junmai Daiginjoshu

Alcohol Content

16 degree

SMV(Sake meters value)

-1

Acid

1.5

Amino Acid

1.1

Raw Material rice

Yamada-nishiki

Rice Polishing rate

35%

Yeast

Kyoukai1801,901

Brewing methods

3 step Preparation

Sake Lee Rate

34.3

Raw Sake Alcohol

Sake Conversion Rate

356.31 L/T

characteristic

Sake made with Yamada-nishiki produced by ourselves. The rice is carefully polished to 35% and only Kyoukai yeast is used for the sake. Junmai Dai-ginjo, characterized by the alcohol content -1, which is precious to drink.

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
Junmai Daiginjo 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