Amabuki Brewery has been producing sake for 300 years, its brewers have inherited their skills as they have been passed down the generations. Producing excellent quality sake using sake-brewing rice produced in the fertile Saga Plain and mild river-bed water from the Sefuri Mountains.. The brewery is located near Mt. Amabuki, of which the brewery is named after.
Amabuki Shuzo brings together rich flavour of flower yeast and a delicious taste of rice using malt in its unique brewing method.
The brewery's name, "Amabuki," translates to "heavenly flower," reflecting its emphasis on floral yeasts.
What sets Amabuki Brewery apart is its use of flower yeasts, which are strains of yeast isolated from various flowers and used in the fermentation process. By introducing these floral yeasts, the brewery creates sake with distinct aromas, flavours, and characteristics that are not typically found in traditional sakes. Some examples of flower yeasts used by Amabuki Brewery include lavender, rose, cherry blossom, and even Japanese native flowers like sunflower and Japanese cedar.
The brewery carefully selects the flowers based on their unique properties and compatibility with the sake production process. These flower yeasts add complexity and depth to the sake, resulting in a range of flavours that appeal to both sake enthusiasts and those new to the beverage.
Image curtesy of Amabuki.
Tobaya is a Japanese vinegar producer that has been in business for over 300 years. They use traditional methods to produce their vinegars, using only the highest quality ingredients and carefully controlling the fermentation process to ensure the best flavour and quality.