Sake Made with Flower Yeast

One of my favorite sake breweries that we carry is Amabuki. They've been around a mere 300 years which is not uncommon in Japan. What truly makes them unique is that they use different flower yeasts to brew their sakes while most sake is typically made with sake yeast. 

The flower yeasts add different aromas and flavors to their sakes to make them a more fascinating experience. 

They have a Junmai Ginjo that they brew exclusively with strawberry flower yeast. The aromatics on this one are stunning. I personally get just a touch of strawberries on the nose, it's more about the beautiful floral bouquet which is not overpowering. The brewery suggests pairing it with foods that have a rounded flavor like scrambled eggs or cream cheese. It bet it would sing with Pierce Point cheese from Cowgirl Creamery which is topped with flower blooms and herbs. 

Amabuki Ichigo Junmai Ginjo 'Strawberry Flower Yeast' Sake

With their Ginno Kurenai sake they actually use black rice to make it which gives a slight rosé tint. They use the strawberry flower yeast along with yeast from another flower called Queen of the Night. Surprisingly, this one is not aromatic and floral like the one above. The flavor is a bit more austere and maybe even a touch mineral. I haven't tasted another sake that tastes much like it. 

Amabuki Ginno Kurenai Junmai Sake

We also carry their I Love Sushi sake which is designed to be paired with...you guessed it: sushi.