Amabuki Sagano-hana Tokubetsu-junmai Queen of the night-yeast Unpasteurized Undiluted
Amabuki Sagano-hana Tokubetsu-junmai Queen of the night-yeast Unpasteurized Undiluted
Amabuki Sagano-hana Tokubetsu-junmai Queen of the night-yeast Unpasteurized Undiluted
Amabuki Sagano-hana Tokubetsu-junmai Queen of the night-yeast Unpasteurized Undiluted
Amabuki Sagano-hana Tokubetsu-junmai Queen of the night-yeast Unpasteurized Undiluted
Amabuki Sagano-hana Tokubetsu-junmai Queen of the night-yeast Unpasteurized Undiluted

KURA ONE®

Amabuki Sagano-hana Tokubetsu-junmai Queen of the night-yeast Unpasteurized Undiluted

Title

Miyaki, Saga, is a beautiful vista of gentle hills and rice fields. Nestled in among this natural beauty, you will find Amabuki Shuzo, a Tangible Cultural Property-registered brewery. Soft water from the Sefuri Mountains, Saga-no-Hana rice, and Gekka Bijin (Queen of the Night) flower yeast is the holy trinity of ingredients that gives their sake its unique taste profile: a gentle aroma and refined, restrained flavor, with a crisp yet lingering finish—the ideal accompaniment for sushi and sashimi.
Title

Rice: 100% Saga-no-Hana from Saga
Alcohol: 17%
Rice polishing ratio: 60%

Title

Volume: 200mL
Size: 5.8 × 5.8 × 9.9 cm

Area

Miyaki | Saga

A short drive from the noise of the city, Miyaki in Saga opens into gentle hills and rice fields. The Kanzu and Kiridoshi rivers, fed by the Sefuri Mountains, wind through the countryside before joining the Chikugo River. Walk the paths between the fields and the softness of the light begins to make sense.

 

In early autumn, the sunflower festival brings a different kind of season. At Yamada Sunflower Garden, late-blooming sunflowers brighten terraced fallow fields beneath a clear November sky, while the haze trees on nearby Mt. Takatori turn red across the valley.

 

Nearby Yoshinogari Historical Park offers another sense of time. Cross the ancient moats and climb the watchtowers above reconstructed thatched dwellings and meeting halls, and even the path of the wind can feel unchanged. Miyaki is a place where autumn flowers and the distant Yayoi past can be carried home together.

Tasting chart

The intended style is a composed Tokubetsu Junmai Nama Genshu with medium-bodied depth, restrained sweetness, and a dry balance. Made with 100% Saga-grown Saga-no-Hana, it preserves the rice’s gentle expression while keeping the overall profile clean and refined.

 

Soft water from the Sefuri Mountains rounds the texture, while Gekka Bijin flower yeast brings a quietly aromatic lift. Acidity sits slightly high to support the outline, with umami held at a moderate level so it never overwhelms. The latter half finishes clearly and crisply. Rather than showy aromatics, the sake balances subtle fragrance, rice umami, and definition.

 

It retains the freshness of nama genshu, yet cleanliness comes before weight. Serve well chilled for sharper definition; as it warms slightly, the gentleness of the rice becomes more apparent. Excellent with sushi and sashimi, as well as white fish, shellfish, and lightly vinegared dishes.

※ The tasting chart is not an evaluation by a celebrity sommelier or sake professional. It represents the flavor profile the brewery set out to create. Use it as a guide and enjoy the sake as though you were in conversation with the brewer.

Brewery

Amabuki Shuzo

Amabuki Shuzo in Miyaki, Saga, was founded around the late 1680s to early 1700s. Its signature is the use of flower yeasts isolated from blossoms to create distinct sake expressions.

 

Abelia yeast can create fruity aromas and a crisp finish, marigold yeast brings savory depth that opens when warmed, and Gekka Bijin, or Queen of the Night, contributes refreshing acidity. Each flower’s character becomes part of the sake’s outline. Combined with rice from the Saga Plain, these yeasts allow the brewery to move from delicate florality to deeper, more layered flavors.

 

The brewery uses soft spring water from the Sefuri Mountains and handles rice polishing in-house. Its Junmai Daiginjo made with Aiyama polished to 40% and Oshiroibana flower yeast won a Trophy at IWC 2024 and Platinum at the 2025 Milano Sake Challenge.