Amabuki Ultra dry Chokarakuchi Junmaishu Hatsuyuki Nama

Amabuki Ultra Dry Chokarakuchi Junmaishu Hatsuyuki Nama is among the driest expressions in the Amabuki Shuzo lineup, fermented with begonia flower yeast that contributes a mild floral note while driving a sharply dry, high-nihonshu-do finish. Despite its extreme dryness, the sake retains a soft mouthfeel attributed to the Sefuri Mountain water and Yamada Nishiki rice polished to 60%, producing what reviewers describe as dryness that does not sacrifice rice-derived richness. The name 'Hatsuyuki' meaning first snow evokes the cold Kyushu winter conditions under which this unpasteurized release is made.