Strawberry flower sake yeast is used to give this sake a uniquely complex and layered fruitiness that is indeed reminiscent of fresh wild strawberries and all of the forest understory that grows beside them-- power of suggestion, or something to it? A succulent bottle loaded with new and interesting flavors.
The completely pasteurized cup version of this sake-- which was originally introduced as a namazake-- offers an interesting interpretation of the immensely popular Amabuki Ichigo (nama). It maintains the plush mouthfeel and rich body of the original, but the texture and flavor linger much longer than the nama. There's a tiny touch of sweetness on the finish but the balance is perfect and the overall impression is more serious than playful. It's the most "ginjo" of the three Amabuki cups, and perhaps the most representative of its yeast.
An incredible value for this wee little gem!
- Brewery/ Brand: Amabuki
- Rice: Omachi
- Polishing: 55%
- SMV: +1
- Acidity: 1.8
- Alcohol: 16%
- Yeast: Wild yeast isolated from strawberry flowers
Established 1688 in the Southern island of Kyushu region, Amabuki Brewery has been producing sake earnestly for over 325 years. They primarily use locally harvested Saga rice and semi-hard underground water to create unique, high grade sake. Their specialty - a new style of earthy, complex sake using flower yeasts- is a combination of their skill, creativity and hard work, as well as their participation in the tiny, but passionate, Hana Kobo (flower yeast) Association.