Beau-Zone Layer - Amabuki Junmai Ginjo with Strawberry Yeast | True Sake
December 2012

Beau-Zone Layer - Amabuki Junmai Ginjo with Strawberry Yeast

Posted by Beau Timken in 2012, Beau Zone, December, Newsletter
True Sake From Saga Prefecture. SMV: +/- 0 Acidity: 1.8

Okay folks! Who says sake cannot be fun? This Amabuki Junmai Ginjo is fun personified, as it is made with a strawberry kobo (yeast). Yes you can make sake with almost any sort of yeast from Merigolds to Sunflowers as this brewery is known for. Hana or "flower" kobo is becoming a popular production process in the sake industry and why not, because the sakes are good! This one drinks soft, smooth, juicy and of course fruity. But it is not overtly sweet. Totally drinkable the fruit forward personality would appeal to wine drinkers and beer dudes alike. Talk about a sake that is fun, but not prissy, and who can turn down a brew that has a long strawberry tail? We carry two other Amabuki sakes and hint hint the Daiginjo is superb.

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