Sake brewed with marigold yeast, it is a sake you will want to get your hands on with surprise. This Amabuki Omachi Junmai Yamahai Marigold-yeast is made with the Omachi rice, which is considered to be a phantom sake rice, and brewed with a time-consuming Yamahai brewing method.

Generally, the word "Yamahai" conjures up images of a unique flavor that makes it difficult for beginners to try, but this sake has a distinctly firm and crisp taste with a moderate micro-aroma, and its depth of flavor is enhanced by the Yamahai brewing process.

However, despite being Yamahai, it is balanced to be easy to drink for beginners, emphasizing the classic Junmai character rather than its unique flavor.

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.