Amabuki Shuzo

Amabuki Shuzo is a long-established brewery founded in the Genroku era with a history of over 300 years. Its greatest feature is the use of "Flower Yeast" created by Professor Kubo Nakata of Tokyo University of Agriculture for brewing. It uses flower yeasts collected and cultured from 11 types of flowers such as pink dianthus (Nadeshiko), strawberry, abelia, sunflower, and rhododendron, and brews all of its specially designated sake using flower yeasts. Flower yeasts produce different aromas and tastes depending on the type of flower; yeast from pink dianthus or marvel-of-peru produces aromas like apple or pear, while yeast from begonia or rhododendron produces aromas like banana. For ingredients, it primarily uses sake rice varieties like Omachi and Yamada Nishiki, as well as rice grown in Saga Prefecture, along with the mellow subsoil water of the Sefuri Mountain range. Part of the brewery building were built in the Meiji and Taisho eras and are registered as Tangible Cultural Properties of Japan.