The first impression of this sake is refreshing, like a green apple. It is interesting to note that as time goes by, the umami flavor increases, and the acidity, sweetness, and umami become well balanced and transformed into a sake with a high degree of perfection.

This sake uses a flower yeast isolated from apple blossoms. This flower yeast has the characteristic of producing a lot of malic acid, resulting in a sake with a clean and light aftertaste. This sake has the aroma of apple blossoms.

It may also be that maturing the sake in ice-temperature storage gives it a more subdued and balanced flavor rather than a glossy personality. Sake made with this kind of apple yeast is hard to find elsewhere, so it is definitely worth a try.

Amabuki Shuzo is a sake brewery that has been in existence since 1688 in Miyaki Town, Saga Prefecture, located in the Saga Plain of Kyushu, where rice cultivation is flourishing. The current president, the 11th generation, who studied yeast at Tokyo University of Agriculture, wanted to create a sake that would serve as a gateway to Japanese sake, and in 2000 he pioneered the introduction of a new yeast, "flower yeast," ahead of other breweries, and the company has grown into a "flower yeast sake brewery" that is well-loved throughout Japan.

Each of the approximately 14 varieties of flower yeast we handle has a distinct flavor and aroma, and is rich in individuality. They have a wide variety of faces, from soft and gorgeous aromas to strong and rich flavors, and produce sake with novel and unique tastes that overturn the stereotypes of sake.

We also use local sake rice grown by the duck farming method, which does not use any pesticides, herbicides, or chemical fertilizers, and draw mellow subterranean water from the Sefuri Mountains from the deepest stratum where the best water can be obtained after thorough water quality testing.