Amabuki Strawberry Yeast Steady Collaboration Junmai Ginjo is fermented with yeast isolated from strawberry blossoms, one of the signature flower yeasts developed by Amabuki Shuzo in Saga through over 20 years of applied research with Tokyo University of Agriculture. The strawberry-blossom yeast produces sake with a bright, fruity aroma reminiscent of ripe berries and a smooth, refreshing finish supported by soft Sefuri Mountain water. This collaboration bottling reflects the brewery's ongoing commitment to pairing flower-yeast science with outside creative partnerships.
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