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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
Honkaku "Colorful"
fragrant Ginjo that completely revolutionized the industry
unpasteurised
and juice was separated to amphora & barrels
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
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