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Azumacho Portfolio 13. Maruhei Blue

AZUMACHO

MARUHEI AZUMACHO 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

  • ABV

    15%

  • SMV

    -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

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