I drink alone sometimes. Today I strolled around the liquor store. I thought I saw “Amabuki” a lot, but I got it mixed up with “Amami”.
- Amabuki Tokubetsujyunmai
- About Natural Yeast
- Amabuki Taste Evaluation
- Today’s snack
Amabuki Tokubetsujyunmai
Recently, I have been buying this dry wine when I find it. The dry taste still suits my palate.
About Natural Yeast
I did some research. The brewery is also a historical brewery and has been around for 300 years.
With a long history of 300 years, Amabuki has been earnestly pursuing the creation of beautiful sake with sake rice harvested in the fruitful Saga Plain, mellow underground water from the Sefuri Mountains, flower yeast, a new yeast, and brewers who have inherited the skills accumulated over the years. We want our customers to spend a rich and relaxing time with aromatic sake. It is Amabuki’s mission and pleasure to deliver it to you with its aroma.
Amabuki Brewery
Did you notice it? The yeast on the front label, it is a flower yeast. That is what makes Amabuki unique. Originally, yellow yeast, a type of yeast mold, was used in many cases, but begonia yeast is a natural yeast found in flowers, which gives it a distinctive flavor. There are 14 other types, including nadeshiko, cosmos, and strawberry.
No family crest.
Old cap opened
The aroma is not the current style of ginjo-kun Showa-era sake, but rather a faintly sweet aroma.
Gobit!
Amabuki Taste Evaluation
Uh-oh. Despite the aroma, the taste is complex, like junmai sake. The taste of the flower yeast is also added and the habit is amazing. It is characteristic. This tastes different from koji that is used a lot. It seems to go well with strong flavored food. If the taste is light, the habit of sake will win.
Today’s snack
I had an uncontrollable craving for wieners and bought the Gold Series from 7-Eleven. It went surprisingly well with Amabuki sake.
It was another good day.
It was another good day.
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