Sake Junmai Daiginjo Amabuki White - 72cl

Sake Junmai Daiginjo Amabuki White from the historic sakagura Amabuki Shuzo is a fine quality sake, a testament to the long tradition and distinctive, refined production techniques of this sakagura from southern Japan. One of the practices adopted by Amabuki Shuzo that most affects the final quality of its sake is the choice of yeast used during fermentation. In fact, sakagura does not use the classic yeasts used in sake brewing, but rather yeasts isolated from different species of flowers, which is why they are called "flower yeasts". In this case, for this Sake Junmai Daiginjo, one of the most prized categories of sake, yeasts isolated from the flower of the beautiful night plant, native to Mexico and Central America, are used.

Amabuki White Sake Junmai Daiginjo is produced from rice of the Sagabiyori variety grown in Saga Prefecture. After harvesting, the rice is polished to a shine of no less than 50 per cent, which means that the remaining 50 per cent of the grain, the outer part, is removed. This is therefore part of the Junmai Daiginjo type. Next, the rice is steamed and then inoculated with Koji, a characteristic fungus that breaks down starches into fermentable simple sugars. This is followed by alcoholic fermentation carried out by yeasts isolated from the flower of the night-beautiful plant, which give the sake intense fruity aromas.

The appearance of Amabuki White Junmai Daiginjo Sake from Amabuki Shuzo is transparent and crystal clear. The aromatic bouquet is composed of intense and complex hints of white-fleshed fruit and flowers, sensations that are found on the palate together with an enveloping softness. Persistent and of fine breadth is the taste finish.