ABE - FOMALHAUT KIJOSHU

Brewery information

In Kashiwazaki, Niigata, Abe Shuzo explores just how far the possibilities of sake can go. This family brewery was founded in 1804 and today follows a contemporary direction under the guidance of Yuta Abe, the sixth generation and head of production.

Their philosophy, “Enjoy Fermentation,” runs through everything they do. Using local rice and a curious approach to brewing, Abe creates sake in which rice umami, lively acidity, and texture take center stage. The result is a distinctive interpretation of Niigata, with room for both freshness and pronounced depth of flavor.

FOMALHAUT belongs to the experimental ★ series, in which the sakes are named after bright stars. Fomalhaut is the brightest star in the constellation Piscis Austrinus. Within this range, the brewery explores a richer, sweeter side of sake without losing Abe’s signature freshness.

For FOMALHAUT, Abe Shuzo uses rice from Kashiwazaki and the special kijōshu method. In this technique, part of the brewing water is replaced with sake from the brewery itself. In this way, sake becomes an ingredient once again in brewing a new sake.

This addition brings extra flavors and aromas. The alcohol in the added sake also slows yeast activity, meaning less sugar is converted into alcohol. As a result, more natural residual sweetness is preserved, creating a richer, rounder flavor profile.

The kijōshu method alone does not determine how strong the final sake will be. That depends on the full recipe and the course of fermentation. This FOMALHAUT has 13% alcohol and combines that relatively light style with remarkable richness of flavor.

In the glass, FOMALHAUT opens with full aromas of ripe banana, freshly steamed rice, and honeyed notes. On the palate, it has a plush, soft texture reminiscent of marshmallow. The round, enveloping mouthfeel brings together fruitiness, natural sweetness, and rice umami.

A subtle sparkle can add extra liveliness. Fresh acidity creates tension against the softer flavors, allowing the sake to remain smooth and inviting despite its rich character. The finish is refined, with fruity and sweet notes that linger pleasantly.

Serve well chilled, with chocolate, cheese, or a creamy dessert. But don’t hesitate to pair FOMALHAUT more boldly as well: during our Toji Dinner with Yuta Abe at restaurant Les Années Folles, we paired it with monkfish steamed in grape leaf. A combination that shows how its rich sweetness, fresh acidity, and plush texture can also shine alongside a savory dish.

FOMALHAUT reveals another side of Abe Shuzo: rich and seductive, with sake as a brewing ingredient and fermentation as a source of new flavors.