Why should you take it?
Expressing the sweetness and sour taste of strawberries
This sake is characterized by its clean acidity and fresh sweetness. Flower yeast is a yeast isolated from flowers and used to promote the fermentation of alcohol, but please note that its aroma and taste are different from those of the flowers themselves.
The use of flower yeast enhances the clean, fine sake aroma, while the use of strawberry yeast produces a refreshing, light sake. This sake is sweet and juicy, but also sour, making it a new experience.
KURA ONE® is not "nama-sake (unpasteurized sake)" but is pasteurized sake. It's a minimum charcoalled in order to maximize the characteristics of OMACHI. This sake, which combines the strength of OMACHI with the characteristics of strawberry yeast, has received high acclaim, including a gold medal at the IWC in England.
Katsunari Sawada / KURA ONE® Owner
LOOK BOOK
Product
KURA ONE® Amabuki Omachi Junmai Ginjo Ichigo Yeast (180ml)
This "Amabuki (Shakunage-yeast)" is a Junmai (pure rice)-daiginjo sake brewed using the Shakunage flower yeast and polished Yamadanishiki rice up to 40%. It is made with the traditional method of "Kimoto-zukuri" where the yeast starter is manually prepared and then stored in a refrigerator at 0°C for two years before shipping. The resilient Shakunage yeast, surviving in a harsh environment, creates a wonderful taste and elegance, offering a rich and complex acidity akin to an orchestra, along with the lightness and elegance unique to Kimoto-zukuri.
Brewer: Amabuki Shuzo
Area：Saga Prefecture / Miyagi
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used: 100% Omachi
Alcohol content: 16%.
Rice polishing ratio: 40
JAN: 44595644645121
(per can)
Size: 5.7 x 5.7 x 9.9 cm
Weight: 0.196 kg
Capacity: 180ml
Awards
IWC (UK) GOLD WINNER IN JUNMAI GINJO CATEGORY
Brewery
Amabuki Shuzo
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.
Area
Miyaki / Saga
Located in the eastern part of Saga Prefecture and home to approximately 25,000 people, Miyaki-cho is a town where autumn sunflowers are in full bloom for a month from November, creating a beautiful coexistence of the clear autumn sky and sunflowers. This scenery, which has a different charm from that of summer sunflowers, strikes the heart like an out-of-season gift.
In addition, nine buildings of the Amabuki Brewery have been designated as registered tangible cultural properties, and there are many cultural assets and historical legacies in Saga Prefecture.
The Yoshinogari Ruins of the Yayoi Period (300 BCE–300 CE), which appear in history textbooks, were discovered in the neighboring city of Kanzaki. Today, the area has been developed as a historical park and is a place where visitors can spend time at leisure.
KURA ONE®TRIP
Mino, a series of merchant houses dating back 300 years.
