Abe Junmai Daiginjo
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ABE Junmai Daiginjo is made from 100% Koshitanrei (越淡麗) rice grown in Niigata Prefecture. The 45% polish rate makes it the most refined sake produced by Abe.
Koshitanrei is a sake rice bred from Gohyakumangoku and Yamadanishiki in Niigata to be a compliment to Gohyakumangoku, which is higher yielding and difficult to polish, making it less suitable for junmai daiginjo. The signature acidity of the Abe series is balanced by a clean and refreshing, modern flavor profile, with subtle aromas of white grapes and muscat.
Abe Shuzo, 阿部酒造
Founded 1804
Location: Niigata Prefecture
Rice: Koshitanrei (Niigata)
Polish: 50%
Yeast: Association #901
Acidity: n/a
SMV: n/a
Alcohol: 14-16%
Nearly another victim of an industry on the decline, Abe Shuzo almost shut its doors for good in 2013. But in 2015, 6th generation leader Yuta Abe assumed control of the family brewery with a fresh attitude. Abe and his young, passionate team of brewers are guided by their intellectual curiosity and the tenet of enjoying the whims of fermentation. There’s no strict framework here, the brewers at Abe Shuzo simply brew the sake they want to brew and drink themselves.
Leaning into their love of fermentation, no two brewing lots are exactly alike. Fermentation is stopped not when the alcohol level hits a certain percentage, but when the brewers feel the flavor has reached its peak. Yeast and rice are listed on tech with the addendum that it may be different depending on the lot. Yet year to year, though the rice used may change, 100% of it is contracted from farmers in the brewery’s hometown of Kashiwazaki.
The Abe Shuzo of today spares no time and effort to make sake that is not only delicious, but contributes to Kashiwazaki’s community.
