ABE "Junmai Daiginjo" [720ml] spring nama Yeast converts sugar to alcohol

Yeast converts sugar to alcohol during a two month primary fermentation and the resulting wine is racked and transferred to a solera-like system of neutral wood and terracota amphora for 18 months of maturation and secondary fermentation on the lees

on the rocks or mixed with club soda

polished to 70%)

important for a country with such a high amount of rainfall

" Words from our friends at Joto Sake

ABE "Junmai Daiginjo" [720ml] spring nama Yeast converts sugar to alcoholABE JDG (classic) is polished to 45%, made from 100% () 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. For fermentation, a yeast strain that produces isoamyl acetate has been used, giving it the signature acidity of the Abe series while maintaining a clean and refreshing taste. This sake features subtle aromas of white grapes