| Brand | Amabuki |
| Region | Saga, Kyushu, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Ginjo |
| ABV | 16% / Rice Polishing: 55% |
Product details
Amabuki Shuzo, founded in 1688 in Saga Prefecture at the foot of Mt. Amabuki, has built a reputation over more than three centuries for exploring the expressive potential of flower-derived yeasts. Their signature “Ichigo” Junmai Ginjo is crafted from locally grown Omachi rice, polished down to 55%, and fermented using a unique strawberry-flower yeast cultivated by the Hana Kobo (flower-yeast) Association. This innovative yeast imparts a distinctive aromatic profile—vibrant and fresh, evocative of wild strawberries, red berries, and light citrus, with subtle floral undertones—all wrapped in the purity of polished rice . The sake is presented as an unpasteurized (namazake) Junmai Ginjo; it’s lightly yellow–straw in color, lively on the nose, and round yet energetic across the palate. Soft and velvety at first touch, it evolves into stronger notes of apricot and green apple, finishing with a refreshing, slightly bitter purity that enhances its overall vivacity.
On the palate, Amabuki Ichigo delivers a beautifully balanced interplay of sweetness and acidity. The ripe strawberry essence gently melds with underlying fruit tones like pear, honeydew, and rice powder, yet finishes clean rather than cloying—thanks to a crisp acidity that prevents stagnation. With an alcohol content of around 16–16.5%, this medium-bodied Junmai Ginjo is equally at home served chilled (5–15 °C) or gently warmed (up to around 40 °C), showcasing versatility of drinking temperature. In terms of food pairings, the brand suggests complementing it with creamy or rounded-flavor dishes—think cream cheese, fruit tarts, fig and prosciutto, Wagyu or Ōtoro carpaccio, and light meats like lamb or goat; its refreshing acidity cuts through richness beautifully. For a delightful aperitif, match it with soft, mild cheeses or sashimi, where its juicy sweetness and floral complexity can truly shine.
