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Amabuki Shuzo, I Love Sushi Junmai, NV

Sake from Japan, Japan
by Amabuki Shuzo
$22.99
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Brewed with yeast collected from strawberry blossoms and night-blooming cereus rather than the standard brewing-society strains. Amabuki, in Miyaki, Saga Prefecture, has been brewing since the Genroku era of the late 1600s, and for more than two decades has worked exclusively with flower yeasts isolated from actual flowers, which give their sake aromatics you won't find elsewhere. This junmai is made from Saga no Hana rice polished to 60% and built as a table sake rather than a showpiece: dry, softly acidic, with moderate umami that resets the palate between bites instead of competing with the food. Around 15% alcohol. It works chilled, at room temperature, or gently warmed to about 40C, which makes it one of the more useful bottles to keep around.

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More about Amabuki Shuzo

Amabuki Shuzo has been brewing sake for 300 years in Saga, Kyushu, named after Mt. Amabuki just northeast of the brewery. They're farming their own rice using the 'aïgamo' method—raising ducks in the fields to eat weeds instead of spraying—and experimenting with flower yeasts isolated from Abelia, Marigold, and other local blooms. The resulting sakes taste genuinely different: fruity and crisp or elegant and robust, depending on which flowers are whispering.

Wine Details

  • Vintage

    NV

  • Size

    750ml

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Sushi and sashimi, especially richer cuts like salmon roe, mackerel and hamachi; salt-seasoned yakitori; tonkotsu ramen; tempura; grilled steak.

Tasting Profile

Mild in aroma, with soft melon and steamed-rice notes rather than big fruit. Dry and light on the palate with gentle acidity and moderate umami, clean through the middle, and a short, tidy finish that leaves the mouth ready for the next bite.