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.
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Type
Honjozo
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ABV
15%
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SMV
-6
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Acid
1.5
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Amino Acid
1.3
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Ingredients
Reihou
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Polishing Ratio
68%
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Yeast
Kyokai 9
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Brewing Methods
3 Step Preparation
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Sake Lee Rate
45
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Raw Sake Alcohol
18.3
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Sake Conversion Rate
287.4L/T
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Capacity
1800ml, 720ml