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AZUMACHO

JUNMAI DAIGINJO DRIP

Yamada Nishiki, produced in cooperation with local farmers and our employees in our company’s rice fields, is carefully polished to less than 35%. Daiginjo is made with the rice and cool clear water of Teradake mountain range. This Daiginjo (limited product) is the special sake made by the method of Shizuku Shibori (hanging the mash in bags and allowing the liquid to drip out under its own weight).

  • Type

    Junmai Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    -1

  • Acid

    1.5

  • Amino Acid

    1.1

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    35%

  • Yeast

    Kyokai 1801, 901

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    34.3

  • Raw Sake Alcohol

    16

  • Sake Conversion Rate

    356.31L/T

  • Capacity

    1800ml, 720ml

AZUMACHO

DAIGINJO DRIP

Yamada Nishiki, produced in cooperation with local farmers and our employees in our company’s rice fields, is carefully polished to less than 35%. Daiginjo is made with the rice and cool clear water of Teradake mountain range. This Daiginjo (limited product) is the special sake made by the method of Shizuku Shibori (hanging the mash in bags and allowing the liquid to drip out under its own weight).

  • Type

    Daiginjo

  • Alcohol By Volume

    18%

  • Nihonshudo

    +4​

  • Acid

    1.3

  • Amino Acid

    0.9

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    35%

  • Yeast

    Kyokai 1801, 901

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    40.4

  • Raw Sake Alcohol

    18.3

  • Sake Conversion Rate

    322.72L/T

  • Capacity

    1800ml, 720ml

AZUMACHO

DAIGINJO

Yamada Nishiki, produced in cooperation with local farmers and our employees in our company’s rice fields, is carefully polished to less than 35%. Daiginjo is made with the rice and cool clear water of Teradake mountain range. This Daiginjo (limited product) is the special sake made by the method of Shizuku Shibori (hanging the mash in bags and allowing the liquid to drip out under its own weight).

  • Type

    Daiginjo

  • Alcohol By Volume

    18%

  • Nihonshudo

    +4​

  • Acid

    1.3

  • Amino Acid

    0.9

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    35%

  • Yeast

    Kyokai 1801, 901

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    40.4

  • Raw Sake Alcohol

    18.3

  • Sake Conversion Rate

    322.72L/T

  • Capacity

    1800ml, 720ml

AZUMACHO

HOUMON

Made with Yamada Nishiki produced by local farmers in Saga. Using only Saga yearst, rice is carefully polished to 48%. This sake is a one of a kind Junmai Daiginjo, characterized by alcohol content -4, which cannot be copied by anybody else.

  • Type

    Junmai Daiginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    -4​

  • Acid

    1.8

  • Amino Acid

    1.2

  • Ingredients

    Yamada Nishiki

  • Polishing Ratio

    48%

  • Yeast

    Saga Yeast F7

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    40.4

  • Raw Sake Alcohol

    16.8

  • Sake Conversion Rate

    334.6L/T

  • Capacity

    1800ml, 720ml

AZUMACHO

JUNMAI GINJO

Made with Yamada Nishiki molted rice, Saganohana brewing rice, and SAWA-1 yeast. Enjoy this Ginjo’s fruity aroma and a gentle sharpness followed by a rich umami, and full-bodied mouth feel from the sweetness of the high rice.

  • Type

    Junmai Ginjo

  • Alcohol By Volume

    16%

  • Nihonshudo

    -4​

  • Acid

    1.8

  • Amino Acid

    1.2

  • Ingredients

    Yamada Nishiki, Saga no Hana

  • Polishing Ratio

    60%

  • Yeast

    Saga Yeast F7

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    45.1

  • Raw Sake Alcohol

    16.2

  • Sake Conversion Rate

    323.91L/T

  • Capacity

    1800ml, 720ml

AZUMACHO

KEIMON

Made with Yamada Nishiki molted rice, Saganoha brewing rice, and 7th yeast. This is an old-fashioned, sharp-tasting sake with characteristics of authentic Junmai. Rich and sweet flavors of pure rice.

  • Type

    Tokubetsu Junmai

  • Alcohol By Volume

    16%

  • Nihonshudo

    -4​

  • Acid

    2.0

  • Amino Acid

    1.4

  • Ingredients

    Yamada Nishiki, Saga no Hana

  • Polishing Ratio

    60%

  • Yeast

    Kyokai 7

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    41.9

  • Raw Sake Alcohol

    18.1

  • Sake Conversion Rate

    329L/T

  • Capacity

    1800ml, 720ml

AZUMACHO

JUNMAI

Made with Saga Reihou rice and pure water from Teradake mountains. Uses 9th yeast through traditional three-step preparation. A Junmai-shu with a clear-finish, deep aroma, and balanced rice flavors.

  • Type

    Junmai

  • Alcohol By Volume

    15%

  • Nihonshudo

    -4​

  • Acid

    1.7

  • Amino Acid

    1.4

  • Ingredients

    Reihou

  • Polishing Ratio

    68%

  • Yeast

    Kyokai 9

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    31

  • Raw Sake Alcohol

    17.8

  • Sake Conversion Rate

    358L/T

  • Capacity

    1800ml, 720ml, 500ml

AZUMACHO

CHO TOKUSEN WITH GOLD LEAF

Accompanied by the essence of rich rice, this is a specially luxurious Genshu like Honjozo with gold leaf and flavors of pure-rice and sweetness. Made by a three-step preparation to limit fermentation, a unique method used for high quality sake like Ginjo. No rice bran saccharification liquid and enzyme agent are used in the process.

  • Type

    Honjozo

  • Alcohol By Volume

    17%

  • Nihonshudo

    -11​

  • Acid

    1.7

  • Amino Acid

    1.4

  • Ingredients

    Reihou

  • Polishing Ratio

    65%

  • Yeast

    Kyokai 7

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    48.6

  • Raw Sake Alcohol

    18.3

  • Sake Conversion Rate

    268.3L/T

  • Capacity

    1800ml

AZUMACHO

CHO TOKUSEN

Accompanied by the essence of rich rice, this is a specially luxurious Genshu like Honjozo with gold leaf and flavors of pure-rice and sweetness. Made by a three-step preparation to limit fermentation, a unique method used for high quality sake like Ginjo. No rice bran saccharification liquid and enzyme agent are used in the process.

  • Type

    Honjozo

  • Alcohol By Volume

    17%

  • Nihonshudo

    -11​

  • Acid

    1.7

  • Amino Acid

    1.4

  • Ingredients

    Reihou

  • Polishing Ratio

    65%

  • Yeast

    Kyokai 7

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    48.6

  • Raw Sake Alcohol

    18.3

  • Sake Conversion Rate

    268.3L/T

  • Capacity

    1800ml

AZUMACHO

TOKUSEN

Accompanied by the essence of rich rice, this is a specially luxurious Genshu like Honjozo with gold leaf and flavors of pure-rice and sweetness. Made by a three-step preparation to limit fermentation, a unique method used for high quality sake like Ginjo. No rice bran saccharification liquid and enzyme agent are used in the process.

  • Type

    Honjozo

  • Alcohol By Volume

    16%

  • Nihonshudo

    -10​

  • Acid

    1.6

  • Amino Acid

    1.3

  • Ingredients

    Reihou

  • Polishing Ratio

    65%

  • Yeast

    Kyokai 7

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    48.6

  • Raw Sake Alcohol

    18.3

  • Sake Conversion Rate

    268.3L/T

  • Capacity

    1800ml, 720ml, 300ml

AZUMACHO

KINMON

This luxurious Honjozo has a feeling of being unprocessed and through restricted fermentation is made without utilizing saccharification liquid or exogenous enzymes. This approach keeps the sake's flavor rice intensive and sharp while producing a rich mouth feel. Kinmon is the most popular in the Azumacho's Honjozo.

  • Type

    Honjozo

  • Alcohol By Volume

    15%

  • Nihonshudo

    -8

  • Acid

    1.5

  • Amino Acid

    1.3

  • Ingredients

    Reihou

  • Polishing Ratio

    68%

  • Yeast

    Kyokai 7

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    45

  • Raw Sake Alcohol

    18.3

  • Sake Conversion Rate

    281.9L/T

  • Capacity

    1800ml, 720ml, 300ml, 180ml cup

AZUMACHO

GINMON

Ginmon is the good value Honjozo that alcohol concentration was decreased 1% from Kinmon Honjozo. Umami of pure rice with plump and gentle to the taste.

  • Type

    Honjozo

  • Alcohol By Volume

    14%

  • Nihonshudo

    -7

  • Acid

    1.5

  • Amino Acid

    1.3

  • Ingredients

    Reihou

  • Polishing Ratio

    68%

  • Yeast

    Kyokai 7

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    45

  • Raw Sake Alcohol

    18.3

  • Sake Conversion Rate

    281.9L/T

  • Capacity

    1800ml, 720ml

AZUMACHO

MARUHEI BLUE

Made from locally grown rice with a three-step preparation to limit fermentation, a unique method used for high quality sake like Ginjo. No rice bran saccharification liquid and enzyme agent are used in the process. Sake yeast kyokai No. 9 was used therefore Maruhei Blue has refleshing taste and sharp swallowness.

  • Type

    Honjozo

  • Alcohol By Volume

    15%

  • Nihonshudo

    -6

  • Acid

    1.5

  • Amino Acid

    1.3

  • Ingredients

    Reihou

  • Polishing Ratio

    68%

  • Yeast

    Kyokai 9

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    45

  • Raw Sake Alcohol

    18.3

  • Sake Conversion Rate

    287.4L/T

  • Capacity

    1800ml, 720ml

AZUMACHO

MARUHEI RED

Maruhei Red is made from locally grown rice with a three-step preparation that give a well-balanced taste with body.

  • Type

    Honjozo

  • Alcohol By Volume

    14%

  • Nihonshudo

    -5

  • Acid

    1.5

  • Amino Acid

    1.3

  • Ingredients

    Reihou

  • Polishing Ratio

    68%

  • Yeast

    Kyokai 9

  • Brewing Methods

    3 Step Preparation

  • Sake Lee Rate

    45

  • Raw Sake Alcohol

    18.3

  • Sake Conversion Rate

    287.4L/T

  • Capacity

    1800ml, 720ml

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