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Amabuki- Tradition and Innovation in Sake Brewing
Amabuki Shuzo has a 300-year history stretching back to the Genroku period. The brewery uses carefully cultivated sake rice from the fertile Saga Plain and mild spring water from the Sefuri Mountains. Taking advantage of the favorable climate and nature's gifts, including floral yeast, Amabuki creates a sake that combines the rich taste of rice with unique aromas.
Flower yeast is a key part of the Amabuki brewing method. Unlike traditional sake yeast, flower yeast is extracted from flowers, providing a wide variety of flavors and aromas. For example, abelia provides a fruity and pungent profile, while marigold contributes a sophisticated aroma and robust flavor, particularly suited to hot sake. Amabuki combines tradition and innovation to create a vibrant and flavorful sake experience.
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