- Amabuki Shuzo, established 1688 in Saga Prefecture, is a pioneer of hana kobo flower yeast brewing
- Himawari Sunflower Kobo uses wild yeast isolated from sunflower pollen and soft Sefuri Mountain water
- Unique flower yeast delivers rounded wildflower and anise complexity not found in conventional sake
- Crisp dry profile at SMV plus 7 pairs beautifully across Japanese, French, and fusion restaurant menus
- Store refrigerated, serve chilled, consume within 6 months of opening for peak freshness
Amabuki Sunflower Kobo Junmai Ginjo Sake Wholesale #14289
- Item # 14289
- Size: 720 ml/btl, 12 btls/cs
- Origin: Miyaki, Saga Prefecture, Japan
- Class: Junmai Ginjo
- Rice: Sake Komachi (local contract grown)
- Rice Polishing Ratio: 55%
- ABV: 16%
- SMV: +7 (dry)
- Acidity: 1.7
- Yeast: Wild yeast isolated from sunflower pollen
- Flavor Profile: Wildflower and anise notes, smooth palate, crisp dry finish
- Food Pairing: Yakitori, mozzarella cheese, pickled fish, seafood
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