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Japan’s most luxurious sake brewing

Since Seto Shuzo brewery was established, we have had a desire of making “honest sake” which is handed down to next generations. Even if times change, its essence of our sake doesn’t and will not change. Also we have spent much time and effort brewing sake while observing our excellent traditional manufacturing methods.

Our sake is made with only excellent ingredients of rice, yeast and water by the traditional methods of brewing sake. We have never compromised in brewing sake. All our products ranging from Daignjo-shu to Honjozo-shu are made by the traditional three-step preparation to bring out the gentle sweetness of rice.

Recently Daignjo-shu and Junmai Daiginjo-shu have been getting more attention because of their excellent flagrance. We have put emphasis on how to make solid taste and sweetness because Japanese sake is brewed sake, but not distilled sake.


Manufacturing process

Manufacturing process flow chart

Raw Material Rice

Raw Material Photo

Rice Polishing

Polishing Rice Photo

Washing and Soaking Rice

Washing and Soaking Rice Photo

Washing rice by supersonic waves


Steaming Photo


Malt Photo

Fermenting Mash

Fermenting Mash Photo





Squeezing Main Mash

Squeezing Main Mash

Filtering and Maturing

Filtering and Maturing



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
Daiginjo Azumacho Daiginjo 40.4 322.7 18.1 +3.9
National average value Ginjo 36.5 355.0 18.8 +3.8
Houmon Azumacho Junmai Ginjo 40.4 334.6 17.2 -6.6
National average value Junmai Ginjo 35.9 368.0 17.5 +1.7
Keimon Azumacho Special Junmai 41.9 329.0 17.5 -6.4
National average value Junmai 28.3 383.0 18.1 +1.5
Junmai Azumacho Junmai 31.0 358.0 17.8 -4.6
National average value Junmai 28.3 383.0 18.1 +1.5
Tokusen Azumacho Honjozo 48.6 268.3 18.0 -12.0
National average value Honjozo 28.7 369.0 19.7 +3.4
Kinmon Azumacho Honjozo 45.0 281.9 18.4 -11.0
National average value Honjozo 28.7 369.0 19.7 +3.4
Maruhei Azumacho Honjozo 45.0 287.4 18.5 -7.4
National average value Honjozo 28.7 369.0 19.7 +3.4

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 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