Amabuki Junmaiginjo Apple Yeast

Amabuki Junmaiginjo Apple Yeast is fermented using yeast isolated from apple blossoms, a technique developed through Amabuki Shuzo's long collaboration with Professor Hisayasu Nakata at Tokyo University of Agriculture. Apple blossom yeast is known for producing sake rich in malic acid, contributing a crisp, green-apple aromatic lift and a clean, refreshing acidity. The brewery grows its rice on the Saga plain using the aigamo method, in which ducks naturally manage weeds and insects without chemical treatments.