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SETO SHUZOU Honjozoshu Kinmon Azumacho
Volume Retail Price
1,800ml 2,420 yem
720ml 1,100 yen
300ml 473 yen
180ml 286 yen
180ml cup 275 yen

Kinmon Azumacho

Quality Characteristic
Alcohol Content
15.5 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
281.9 L/T

Using only rice produced in Saga Prefecture, this sake brings out the original umami and sweetness of rice. It is also a sake that sticks to the local Saga. It is our most popular genuine brewed sake that was born from the traditional three-stage preparation used in high-class sake without using any sweeteners or enzyme agents.

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 +3.7
Kinmon Azumacho Honjozoshu 45.0 281.9 18.4 -11.0

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