Bottle size:

720ml

ABV:

16.5%

Rice:

Saké Komachi

Seimaibuai:

55%

Prefecture:

Saga Prefecture, Kyushu

Profile:

Round, lively acidity which dances across the tongue, with hints of marshmallow, and sweet steamed rice.

Producer:

Established 1688 in northern Kyushu, Amabuki Brewery has been producing sake earnestly for over 325 years. They make use of locally harvested Saga rice and underground water to create unique, high grade brews. Their specialty, a new style of using flower yeasts, is a combination of their skill, creativity and hard work. Enriching your most relaxing times with the elegant and unique fragrances and flavors in their brews has been their ultimate duty for generations.

In addition to this unique specialization, they employ the method of "aïgamo" where ducks are living in the rice field and eat weeds and insects, keeping paddies free of pests without the use of pesticides.

Behind the name:

• Junmai is brewed using only rice, water, yeast, and kōji — there are no other additives, such as sugar or alcohol.

• Ginjo refers the to level of polishing the rice undergoes before fermentation. To be a ginjo, the producer must polish away at least 40% of the grain, for a seimaibuai of 60%.

Note from brewer:

“In the Language of flowers Sunflower means “love and respect” or “you are wonderful”. Nihonshu made with sunflower yeast are reminiscent of the fruit smells off a fresh sunflower.”