Japanese Page
SETO SHUZOU Honjozoshu Tokusen Azumacho
Volume Retail Price
1,800ml 2,750 yen
720ml 1,243 yen

Tokusen Azumacho

Quality Characteristic
Alcohol Content
16 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
268.3 L/T

Made by a unique method to limit fermentation through the three-step preparation for high quality sake like Ginjo-shu. No rice bran saccharification liquid and enzyme agent are used. Accompanied by the essence of rice and a rich flavor, this is gorgeous Honjozo-shu which is similar to pure-rice flavor and sweetness.

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 +3.4
Tokusen Azumacho Honjozoshu 48.6 268.3 18.0 12.0

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