Amabuki Spring Junmai Daiginjo Nama
Junmai DaiginjoJapanskt risvin. Seasonal junmai daiginjo, similar to the condition of freshly pressed and undiluted sake without pasteurization, it has fresh taste and fruity aroma.
This sake is inspired by the blooming flowers of spring, made with yeast extracted from Marvel of Peru flower yeast.
*This sake is unpasteurised, therefore only available for customers in restaurant as it has to be kept cold before consumption.
Produced by Amabuki Shuzo, Saga Japan
Found in 1688, Amabuki Shuzo has been producing sake for 300 years, and its brewers, who have inherited skills accumulated during its long history, are earnestly making an effort to produce good sake using sake-brewing rice harvested in the fertile Saga Plain, mild river-bed water from the Sefuri-Tensan areas, and new flower yeast.
