Amabuki
Did you think yeast was mainly used to make bread or pasta? Think again: it is also used in sake. Indeed, it plays an important—if not essential—role in alcohol fermentation. For sake, a specific yeast cultured from a strain isolated from sake mash is generally used. At Amabuki, floral yeast is used to make the famous Japanese nectar. More aromatic, it is fruity and tangy. The company has carefully selected its ingredients for more than 300 years. Its brewers, who have inherited the skills accumulated over its long history, strive to carry on the tradition and the associated expertise.
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