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Amabuki Shuzo Co.
Saga- 代表銘柄
- Amabuki
- 酒蔵について
- 〜The Amabuki Brewery's philosophy Founded in the Genroku era (1688-1704), Amabuki Brewery has a 300-year history and uses Omachi and Yamada-Nishiki, rice suitable for sake brewing, and rice produced in Saga Prefecture, as well as mellow subsoil water from the backwaters of the backwaters of the mountain range. And a gift from flowers, flower yeast. Amabuki, brewed with our own unique method, makes use of these gifts of nature to bring out the gorgeous fragrance of the flower yeast and the exquisite flavor of the rice with the power of the koji, and delivers the delicious taste to our customers. Our brewers, who have inherited the skills accumulated over our long history, are fascinated by the power of the natural world and earnestly pursue the creation of beautiful sake. 〜Flower Yeast and Amabuki Yeast is indispensable for sake brewing. Yeast is a general term for microorganisms that play an important role in promoting the fermentation of alcohol, and usually sake yeast is cultivated from strains isolated from sake mash. However, Amabuki uses flower yeast isolated from flowers. Flower yeasts have distinct differences in taste and aroma, such as Abelia, which is fruity and crisp, and Marigold, which has an elegant aroma and robust flavor that is perfect for heating sake. From soft and floral aromas to strong and rich flavors, floral yeast has a wide variety of faces, brightening the flavor of Amabuki and relaxing the hearts of those who drink it.
酒蔵情報
見学案内
- 見学時間
- 9:00~12:00 13:00~16:00
- 見学定休日
- Saturday, Sunday, Holidays
店頭販売
- 売店営業時間
- 売店定休日