Amabuki Shuzo, founded in 1688 in Saga Prefecture at the foot of Amabukiyama Mountain, has spent the past two decades pioneering the use of flower yeasts developed in collaboration with Tokyo University of Agriculture. This ultra-dry junmai (chokarakuchi) is pasteurized just once (ikkaihiire), locking in a bright, lively character while the single-pasteurization process preserves freshness and layered rice-forward flavors.
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