Amabuki Shuzo, established roughly 300 years ago in Saga Prefecture at the foot of Mount Amabuki on northern Kyushu, is today the only sake brewery in Japan that brews its entire range using yeasts cultivated from flowers. Brothers Sotaro and Daisuke Kinoshita discovered this approach while studying at Tokyo University of Agriculture and, returning to the family brewery in the early 2000s, transformed its entire production using more than ten distinct flower yeasts alongside locally grown Saga Plains rice and soft water from Mount Sefuri. While roughly 30 of Japan's 1,300 breweries experiment with flower yeast, Amabuki stands alone in committing to it across all expressions.
