Amabuki Sake Brewery 300 Years Recognized For Its Revolution in Sake Making

Nestled in the heart of Saga Prefecture, Japan, Amabuki Sake Brewery stands as a testament to the perfect blend of tradition and innovation in the world of sake brewing. With a history spanning over three centuries, this family-owned brewery has not only preserved the time-honored techniques of sake production but has also pioneered a unique approach that has revolutionized the industry.

History and Location

Founded in 1688 during the Genroku era, Amabuki Brewery has been producing sake for an impressive 300 years. The brewery is strategically located in Miyaki-cho, in the middle of the fertile Saga Plains, surrounded by abundant rice fields. This location provides the perfect setting for sake production, with a view of Mt. Sefuri to the north and the Chikugo River to the south. The area's rich history of rice cultivation, dating back over 2,000 years to the Yayoi era, provides an ideal foundation for the brewery's craft. Directions from Hakata Station, Fukuoka: By Train 1 hour 30 minutes, Car 1 hour https://maps.app.goo.gl/rGz5rLdjSJo6A4G67 The Flower Yeast Revolution What truly sets Amabuki apart from other sake breweries is their innovative use of flower yeasts in the fermentation process. This unique approach was introduced by the current generation of brewers, the Kinoshita brothers. Sotaro Kinoshita, the 11th generation "kuramoto" (brewery owner), manages marketing and sales, while his younger brother, Daisuke, oversees sake production. Their journey into flower yeast brewing began during their studies at Tokyo University of Agriculture, where they encountered the concept and were immediately captivated by its potential.

The use of flower yeasts is a rarity in the sake industry. Out of approximately 1,300 sake breweries in Japan, only about 30 dare to use flower yeasts for some of their sake. Amabuki takes this a step further, being the only brewery that uses flower yeasts exclusively for all their sake production. This commitment to flower yeast brewing sets them apart and has transformed them from a local Saga prefecture brewery to a nationally recognized pioneer in the sake world. The Brewing Process The process of developing their flower yeast sake was not without challenges. It took the Kinoshita brothers three years of experimentation, brewing countless samples and adjusting various factors such as rice polishing ratios and rice varieties, before they were ready to bring their flower yeast sake to market. Today, Amabuki uses around 20 different flower yeasts in their brewing process, each imparting its unique characteristics to the sake.

Some of the flower yeasts used by Amabuki include rhododendron, abelia, rose, cherry blossom, lavender, sunflower, and even Japanese cedar. Each flower yeast produces sake with distinct aromas, flavors, and characteristics. For example, sake made with rhododendron yeast offers a wonderful floral and fruity flavor with a complex and round taste, its acidity and rich umami pairing well with intense fine foods like lobster or steak. On the other hand, abelia yeast, used in their Daiginjo, expresses a long-lasting elegant ginjo aroma with a fine and crisp taste.

Commitment to Quality The brewery's commitment to quality extends beyond their innovative use of flower yeasts. They source their sake rice from the fertile Saga Plain, employing a farming method known as "Aigamo," which eschews the use of pesticides, herbicides, or chemical fertilizers. The water used in their sake brewing comes from the soft underground springs flowing from Mount Sefuri, contributing to the sake's smooth and mellow character.

Amabuki's sake production process combines traditional techniques inherited over their long history with state-of-the-art technology. This blend of old and new allows them to consistently produce high-quality sake that captures the essence of their flower yeast innovation while honoring the craft's rich heritage. Visitor Experience Visitors to Amabuki Brewery are in for a treat. The brewery offers tours that showcase their production process and allow guests to experience the unique world of flower yeast sake brewing. The tour includes a visit to the main building, which is over 100 years old and features a stunning stained-glass window displaying the Amabuki name. Guests can explore the grounds, which include a majestic 300-year-old zelkova tree and historic buildings from the Taisho era.

Inside the brewing warehouse, visitors can see rows of modern stainless steel tanks, each capable of producing 2,000 bottles of sake. During the October to March brewing season, guests may even witness the actual sake-making process in action. The tour also includes a visit to the second floor, which showcases an impressive hall lined with wooden barrels formerly used in sake production.

One of the highlights of the Amabuki experience is the tasting session. In a room bathed in gentle light from a stained glass window, visitors can sample three types of Amabuki sake served in elegant wine glasses for just 500 yen. This tasting allows guests to experience firsthand the unique flavors and aromas that flower yeast brings to sake.

The brewery tour offers a comprehensive experience lasting about an hour, which includes a tour, sake tasting, and shopping opportunities. Visitors should be aware that the parking facilities are limited to 10 vehicles, potentially leading to crowded conditions. It's important to note that tours of the sake warehouse are exclusively conducted on weekdays, with no availability on Saturdays, Sundays, or public holidays. Recognition and Future Vision Amabuki's commitment to innovation and quality has not gone unnoticed. Their sakes have received numerous accolades and have gained popularity not just in Japan but internationally as well. Sotaro Kinoshita, the current kuramoto, is passionate about expanding to overseas markets, often traveling with samples to promote their products and share knowledge about flower yeast sake brewing.

The brewery's vision extends beyond just producing excellent sake. As Sotaro Kinoshita puts it, "We want to be the brewery that makes people around the world discover the beauty of sake." This ambition drives Amabuki to continually push the boundaries of sake brewing, always seeking new ways to express the delicate flavors and aromas that flower yeasts can bring to their products. Positive Reviews Visitors to Amabuki Sake Brewery have consistently praised their experience. One reviewer on TripAdvisor commented, "The tour was incredibly informative, and the tasting session was a revelation. I never knew sake could have such diverse and delicate flavors!" Another visitor remarked, "The use of flower yeasts is truly unique. The aroma and taste of their sake are unlike anything I've experienced before. A must-visit for any sake enthusiast!" A Japanese sake connoisseur wrote on a local review site, "Amabuki's commitment to innovation while respecting tradition is commendable. Their flower yeast sakes are not just a gimmick - they genuinely offer a new dimension to sake appreciation."

Amabuki Sake Brewery stands as a shining example of how tradition and innovation can coexist and thrive in the world of sake brewing. Their unique approach to using flower yeasts has not only set them apart in a crowded market but has also opened up new possibilities for the entire sake industry. As they continue to explore the potential of flower yeasts and refine their brewing techniques, Amabuki is poised to play a significant role in shaping the future of sake both in Japan and around the world. For sake enthusiasts and curious visitors alike, Amabuki Brewery offers a unique opportunity to experience the art and science of flower yeast sake brewing. From the picturesque setting in the Saga Plains to the innovative production techniques, every aspect of the brewery tells a story of passion, tradition, and forward-thinking innovation. As you sip their exquisite sake, you're not just tasting a beverage – you're experiencing the future of sake, rooted in centuries of Japanese brewing tradition.