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Amabuki Shuzo, Junmai "Rose" Sake 'Gin No Kurenai', NV (720ml)

Sake from Japan, Japan
by Amabuki Shuzo
$32.99
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Amabuki Brewery in Saga Prefecture is known for pushing sake in creative, terroir-driven directions—using not just unique rice strains, but also wild flower yeasts to craft singular, expressive brews. Their ‘Gin No Kurenai’ is one of the most striking: a dry Junmai sake made from ancient red rice (Asamurasaki) and fermented with hibiscus flower yeast, resulting in its vivid, natural pink hue.

Despite its playful appearance, this is not a sweet sake. It’s clean, lightly savory, and refreshingly dry, with notes of cranberry, rhubarb, rose petals, and soft umami undertones. There’s a delicate acidity here—uncommon in sake—that gives the brew a faintly tart edge and makes it particularly food-friendly.

Best served chilled and treated more like a dry rosé or pét-nat than a traditional sake. It’s a perfect match for fresh spring dishes, seafood, or even richer, earthy fare like grilled mushrooms.

Pair with: tuna sashimi, beet salad, or soft cheeses with fruit.

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More about Amabuki Shuzo

Amabuki Shuzo has been brewing sake in Saga Prefecture, on the island of Kyushu, since Japan's Genroku era, roughly 300 years. The brewery takes its name from Mt. Amabuki, which rises to the northeast. Its calling card is flower yeast: strains isolated from blooms like Abelia, Marigold, Sunflower, Rhododendron and even strawberry, each nudging the sake in a different aromatic direction. The results range from fruity and crisp to elegant and robust, and they taste like nothing else on the shelf.

See all Amabuki Shuzo wines

Wine Details

  • Vintage

    NV

  • Size

    720ml

  • Farming Practice

    Sustainable

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Serve chilled and treat it like a dry rose: tuna sashimi, beet salad, grilled mushrooms, spring vegetables, shellfish, or soft cheeses with fruit.

Tasting Profile

Cranberry, rhubarb and rose petals with soft savory umami underneath. Clean and dry rather than sweet, with delicate acidity - uncommon in sake - and a refreshing, faintly tart finish.

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