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Amabuki “Gin no Kurenai,” with a cocktail glass, served with a snack
Amabuki “Gin no Kurenai”
Amabuki “Gin no Kurenai” front label
Amabuki “Gin no Kurenai,” with a cocktail glass, served with a snack Thumbnail
Amabuki “Gin no Kurenai” Thumbnail
Amabuki “Gin no Kurenai” front label Thumbnail

Amabuki “Gin no Kurenai”

Saga prefecture

$36.00 
$34.20 member price
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Rose sake, anyone?

Using flower yeast the brewery is known for and black rice, they’ve come up with this rose-colored sake to be enjoyed by people all over the world. With notes of raspberry and cassis and a pop of acidity, it will not only entertain your eyes but also your palate with its versatility. They suggest enjoying this chilled in a Champagne glass, wine glass or on the rocks.

Characteristics

Brand Amabuki
Brewery Amabuki Brewing Company
Category Junmai
Subcategory N/A
Taste Profile Rich & Dry
Rice variety Saga no Hana,  Ancient black rice
Yeast variety Flower yeast (strawberry),  Flower yeast (Queen of the Night)
Alcohol 15.50%
RPR ? 55%
SMV ? 2
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Amabuki “Gin no Kurenai” is over ice or cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Amabuki “Gin no Kurenai” - Saga prefecture

Amabuki is made in Saga prefecture in the Kyushu region.

Taste Metrics

Tasting Notes

  • Hibiscus

    Hibiscus

  • Juniper

    Juniper

  • Raspberry

    Raspberry

Recommended Pairing

  • Seafood

    Seafood

  • Aperitif

    Aperitif

Amabuki Brewing Company

Founded in 1688, this brewery was named after Mt. Amabuki northeast of the brewery. Today, they are constantly learning from the legacy of their brewing tradition and create new things with gratitude for the natural bounty they are surrounded with—and specialize in using flower yeast to brew their sake. They are passionate about producing a variety of flavors from rice and water alone, and simply want you to try different kinds of delicious sake. Their master brewer Shinji Hinoshita was the youngest toji at the time he got certified, and has produced many sake winning accolades worldwide.

Learn more

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