Amabuki is a familial brewery that grows their own rice in a very natural, pesticide free unique way. Ducks live in and among the rice doing a great job and eating weeds and insects and keeping our paddies free of pests. The mountain Amabuki is located in the northeast of the brewery. For its magnificent appearance, they were named after the mountain.

Amabuki marigold has a true taste of marigold on the palate and nose, the yamahai brewing method (one of three main ways to create the Moto or starter for Sake fermentation) accentuate these flavors.

But what is Yamahai?  It is a yeast starter method that was developed after Kimoto, but before Sokujo. Yamahai allows for natural lactic acid production, but does away with the need for “Yamaoroshi” or the labor intensive macerating/mashing of the yeast starter using long wooden poles as done for centuries in the kimoto method.

This sake has flavors of toasted cereal and walnut, what a nutty mix and spicy aftertaste.

It’s one of the sakes that can be served at a wide range of food and at any temperatures.