Tokusen Azumacho
In stock
This sake is crafted using the traditional "Sandan Shikomi" (three-step fermentation), a method typically reserved for premium Ginjo styles, to carefully control fermentation and achieve a distinct character. No rice bran saccharification liquid, enzyme agents, or additives are used—only rice’s natural umami is drawn out, resulting in an exceptionally pure, full-bodied Honjozo that is close to "genshu" (undiluted sake) in its richness and crisp finish.
| Classification | Honjozo |
| ABV | 16% |
| Sake Meter Value (SMV) | -10 |
| Acidity | 1.6 |
| Amino Acidity | 1.3 |
| Rice Variety | Reiho (sake rice variety) |
| Polishing Ratio | 65% |
| Yeast | Kyokai No. 7 |
| Production Method | Sandan Shikomi (three-step brewing process) |
| Sake Lees Ratio | 48.6% |
| Original ABV | 18.3% |
| Sake Yield Ratio | 268.3L/T |
| Volume | 1800ml, 720ml, 300ml |
