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Keimon Azumacho

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SETO SHUZOU Special Junmaishu Keimon Azumacho
Volume Retail Price
1,800ml(with a gift box) 3,630 yen
720ml(with a gift box) 1,815 yen

Keimon Azumacho

Quality Characteristic
Special Junmaishu
Alcohol Content
16 degree
SMV(Sake meters value)
-4
Acid
2.0
Amino Acid
1.4
Raw Material rice
Yamada-nishiki,Saga Hana
Rice Polishing rate
60%
Yeast
Kyoukai 7
Brewing methods
3 step Preparation
Sake Lee Rate
41.9
Raw Sake Alcohol
18.1
Sake Conversion Rate
329L/T
Characteristic

Old-fashioned and sharp-taste sake made with Yamada-nishiki as molted rice, Saganoha, as brewing rice and the 7th yeast. Its characteristic is genuine special Junmai-shu. with rich and sweet flavor of pure 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 Junmaishu 28.3 383 18.1 ＋1.5
Keimon Azumacho Special Junmaishu 41.9 329.0 17.5 -6.4

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