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Portfolio Azumacho 11. Kinmon

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

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