Keimon Azumacho
In stock
This authentic Tokubetsu Junmai sake is crafted with koji rice made from Saga-grown Yamada Nishiki and kakemai (starch rice) using Saganohana, both premium local varieties. Brewed intentionally with Kyokai No. 7 yeast—a classic strain—this sake is reminiscent of traditional, crisp styles. It delivers a genuinely rich, full-bodied umami and natural sweetness that brings out the true character of the rice.
| Classification | Tokubetsu Junmai |
| ABV | 16% |
| Sake Meter Value (SMV) | -4 |
| Acidity | 2.0 |
| Amino Acidity | 1.4 |
| Rice Variety | Yamada Nishiki (koji rice), Saganohana (kakemai; both from Saga Prefecture) |
| Polishing Ratio | 60% |
| Yeast | Kyokai No. 7 |
| Production Method | Sandan Shikomi (three-step brewing process) |
| Sake Lees Ratio | 41.9% |
| Original ABV | 18.1% |
| Sake Yield Ratio | 329L/T |
