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.

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.