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Thank you for visiting our site. Our mission is to reaffirm the value of Japanese sake.
AMABUKI Brewery
Since its founding in the Genroku era, the 300-year-old Tenbuki Shuzo brewery has used the mellow underground water of the Seiburi mountain range as its main ingredient, along with sake-brewing rice varieties such as Omachi, Yamadanishiki and rice produced in Saga Prefecture. And then there is the gift from flowers, flower yeast.
Making the most of these gifts of nature, Tenbuki, which is made using a unique production method, brings out the gorgeous aroma of flower yeast and the exquisite natural flavor of the rice using the power of koji, and delivers this deliciousness to our customers.
The brewers, who have inherited the techniques accumulated over a long history, are fascinated by the power of nature and are earnestly pursuing the production of fine sake.
Yeast is essential for sake brewing. Yeast is a general term for microorganisms that play an important role in promoting the fermentation of alcohol, but sake yeast is usually cultivated from strains isolated from sake mash. Hwever, at Amabuki, we use flower yeast isolated from flowers. The flower yeasts have a rich variety of characteristics, with clear differences in taste and aroma, such as the fruity and crisp Abelia and the elegant aroma and robust flavor of the marigold, which is perfect for warming up.
The flower yeasts, which have a wide variety of characteristics, from soft and flowery to robust and full-bodied, add a vivid touch to the Tenbuki and soothe the hearts of those who drink it.
2894 Higashio, Miyaki-cho, Miyaki-gun, Saga 〒849-0113 TEL: 0942-89-2001