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The sake mother "Moto" is made by hand, sticking to the old-fashioned "sake yeast making" method, and the finished product is stored in a refrigerator at 0°C for two years before shipping. The rhododendron yeast that survived the harsh environment produces a wonderful taste and elegance, with an orchestral fullness of flavor, complex acidity, and a finish that is light and elegant despite being a sake yeast.


  • Junmai Daiginjo brewed with 40% polished Omachi and brewed with rhododendron flower yeast
  • Lightness and elegance despite being a traditional sake yeast yeast
  • Brewer: Amabukiya Sake Brewery (Saga / Miyaki)


Product Details:

Rice: Omachi

Polishing Ration: 40%

ABV %: 16%

Volumn: 180ml

天吹 雄町 純米大吟醸 生酛 しゃくなげ酵母 Amabuki Omachi Junmai Daiginjo Nama Hashimoto Nage Yeast

Expected ship by the end of September 2023
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