Abe Junmai Ginjo
- In stock, ready to ship
If you asked me to close my eyes and imagine the ideal modern junmai ginjo, I'd picture something like this. Opens with a classic bouquet of association yeast #9 aromatics- a soft white flower with buttery petals, zingy green apple, bosc pear- then leads into something so feather light and water-like with a crisp, almost bitter bite to finish.
This is one of those bottles you want to take your time with. Enjoy the astringency and almost sparkling acidity on day one, then after a week or two, check in on its more mellow side. Abe Shuzo's philosophy of enjoying fermentation is infectious!
Abe Shuzo, 阿部酒造
Founded 1804
Location: Niigata Prefecture
Rice: Niigata Rice
Polish: 60%
Yeast: Association #901, but variable depending on the tank
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.
Raw bar, grilled oysters, tuna sashimi
