Located in the fertile plains of Saga, on the southern island of Kyushu, Amabuki Shuzo was founded in 1688. With over three centuries of history, it's a brewery that has never lost its local roots. From the soft spring water of the Seburi Mountains to the rice grown in their own fields, Amabuki consciously chooses a production process closely connected to nature.

While most breweries source their rice through specialized distributors, Amabuki grows various sake rice varieties themselves, including varieties specifically adapted to Saga's climate. This approach enhances the terroir character of their sake: the flavor is not only a result of technique, but also of location.

What truly sets Amabuki apart is its decision to deviate from the standard yeast cultures offered by the Brewing Society of Japan. Instead, the brewery works exclusively with blossom yeast—a rare and complex strain extracted from flowers such as abelia, marigold, begonia, and even strawberry. Each yeast has its own distinct aromatic profile, ranging from fresh and fruity to deep and spicy, resulting in sake with a distinct aroma and a vibrant flavor.

This approach is not without risk: using blossom yeast requires patience, experimentation, and skill. But the result is sake distinguished by its aromatic intensity and unique character—a style that makes Amabuki one of the few breweries in Japan to rely entirely on this natural yeast source.

Amabuki Shuzo exemplifies how tradition and innovation can go hand in hand. By staying true to its region while simultaneously exploring new directions, the brewery offers a sake experience that is both local and surprising.