Amabuki Yamahai Junmai Omachi: An Intriguing Sake Made with Marigold Yeast

Most Sake is produced using Sake yeast, and there are a variety of commercial yeasts available, and each type has a specific profile. Other breweries may use native yeasts, although that's a riskier proposition, but can also create more unique aromas and flavors. And still other breweries have adopted the use of flower yeasts, derived from a variety of flowers and fruits. You can find flower yeasts from sunflowers, begonia, rhododendron, bananas, strawberries, apples, and more. New flower yeasts also continue to be produced. 

The Amabuki Yamahai Junmai Omachi ($36.95) is a new arrival at Victoria Hill Wine, Spirits & Gourmet, in Melrose. The Amabuki Shuzo was founded in 1688, making it almost 340 years old, in the Saga Prefecture, which is located in the northern section of Kyushu Island. The brewery acquired its name from Mt. Amabuki, part of the Sefuri mountain range. The brewery's motto is "Onko Sousei," which means, “we learn from the past and create new and better things.” They also state, "We brew sake that makes you relax and enjoy your precious time."  

The brewery also uses a variety of flower yeasts to make their Sake more unique, including strawberry yeast, banana yeast, sunflower yeast, begonia yeast, and more. This particular Sake was brewed with Marigold Yeast, providing some subtle elements of marigold in the aroma and flavors, which the brewery states includes "the sophisticated fragrance and robust flavor of marigold" which is presented well in warmed sake. In Japan, marigolds symbolize jealousy, despair, grief and sadness, although it can also symbolize passion and creativity.  

The Sake was made from 100% Omachi rice, a pure rice strain which was discovered in 1859, and tends to make Sake which is more earthy and herbal, with high acidity. The rice has been polished down to 65%. As a Junmai, the Sake is made with only four ingredients: rice, water, yeast and koji-kin mold. As it is a Yamahai, it's made with an older method of production, using natural lactic acid in the air rather than adding commercial lactic acid. This tends to enhance the umami of the Sake, but is a riskier method of production. 

The Amabuki only has a 15% ABV, and is also gluten-free, with no preservatives or additives. This is a Sake that can be served chilled, but is said to be especially good if served gently warmed or hot, which enhances the effects of the marigold yeast. On the nose, this Sake presents mild floral notes, with an underlying earthiness. On the palate, it's light to medium-bodied, with a complex blend of flavors, including plenty of umami notes, a subtle floral aspect, an earthy backbone, and hints of nuts. Good acidity and a lingering finish. Delicious and intriguing.  

Suggested food pairings include grilled chicken and mushroom dishes, and I'm sure the umami element of the Sake would go great with mushrooms and truffles, as well as Italian dishes, especially made with tomatoes and parmesan cheese. Any food that possesses umami would probably also go well with this Sake. 

I recommend the Amabuki Yamahai Junmai Omachi, and it's a very good example of the impact of flower yeast on Sake, creating unique aromas and flavors, going beyond the usual commercial yeasts. Taste something different!