Amabuki Junmai Ginjō Sunflower Yeast Nama

Amabuki Junmai Ginjō Sunflower Yeast Nama (天吹 純米吟醸 ひまわり酵母 生) is a namazake made of Sake Komachi rice milled to 55%. The yellow-labelled Himawari Kōbo (ひまわり酵母) is made of sunflower yeast.

Sunflower yeast is a unique strain cultivated specifically for Amabuki's sake. As the name suggests, it originates from sunflower blossoms, but the process of extracting and refining this yeast is far more intricate than simply harvesting flowers.

Multiple yeast strains coexist within a single sunflower, but not all are suitable for sake brewing. Through meticulous experimentation, we isolate the strains that exhibit optimal alcohol production, tolerance, and other essential qualities for crafting exceptional sake. This rigorous selection process ensures that only the most promising yeast is used to produce our signature brews.

Sake made with sunflower yeast is characterized by its fresh, fruity aroma and crisp, refreshing taste. The flavour profile is a harmonious blend of gentle sweetness, subtle acidity, and a clean, firm aftertaste. Unlike some dry sakes, Sunflower yeast sake offers a well-balanced flavour profile that is enjoyable and invigorating. Its light, refreshing character makes it an ideal choice for summer sipping.

Amabuki Brewery, situated in Saga Prefecture, lies southwest of Mount Amabuki (天吹山). The brewery derives its name from the majestic appearance of the mountain. With a rich history spanning 300 years, Amabuki is a renowned sake brewery. Here, they utilize sake rice harvested from the fertile Saga Plain, draw upon the mellow subsoil water sourced from the Sefuri Mountains, and employ a unique yeast strain known as "flower yeast." The skilled brewers, who have inherited their craft over the years, wholeheartedly dedicate themselves to the art of creating exquisite sake.