ABE - GREEN JUNMAI GINJO ORIGARAMI

Brewery Information

Abe Shuzo was founded in 1804 in Kashiwazaki, Niigata. Today, Yuta Abe, the sixth generation and head of production, helps shape the direction of the family brewery. Abe Shuzo combines its long history with a distinctly modern and experimental vision, summed up in their philosophy: “Enjoy Fermentation.”

With a production of around 350 koku per year, equivalent to about 63,000 liters, Abe Shuzo remains a small brewery. This limited scale allows them to work with precision, experiment freely, and explore different interpretations of rice and fermentation.

That curiosity about fermentation lies at the heart of their style. Through constant observation, tasting, and experimentation, the brewery seeks to create sake in which rice flavor, texture, and freshness come together. Local rice plays an important role in this, connecting their sake to the landscape and agriculture around Kashiwazaki.

While Niigata is traditionally known for light, dry, and exceptionally clean sake, Abe Shuzo deliberately chooses its own path. Their sake is characterized by lively acidity, pronounced texture, rice-driven flavor, and an often playful balance between sweetness and freshness.

ABE Green Seasonal Junmai Ginjo brings this approach together with Rakufūmai, a local sake rice developed by Hara Shuzo in Kashiwazaki, in collaboration with the Hokuriku Agricultural Research Center. This variety was created by crossing the sake rice Gohyakumangoku with the table rice Dontokoi.

Rakufūmai tolerates deep polishing better than Gohyakumangoku and is appreciated for the bright, pure flavor profile it can bring to sake. Its short, sturdy stalks also make the rice less prone to lodging from wind and rain, an interesting trait for the rice fields near the coast of Kashiwazaki.

The name Rakufūmai can be loosely translated as “the wind dances joyfully,” a fitting reference to its origins in windy Kashiwazaki. By working with this rice, Abe Shuzo also supports local identity and collaboration among brewers from the same region.

The rice is polished to 60%, meaning 40% of the original rice grain is removed. This leaves room for the flavor of the rice while combining it with the refinement and aromatic expression of a Junmai Ginjo.

This expression is an Origarami Muroka Nama Genshu. Origarami means that a small amount of fine rice sediment remains in the sake, contributing to its lightly cloudy appearance and soft texture. Muroka refers to the absence of charcoal filtration, Nama means unpasteurized, and Genshu indicates that the sake was not diluted with water after pressing.

In the glass, ABE Green shows fresh citrus aromas, with notes of lime, a subtle herbal touch reminiscent of basil, and soft yogurt-like tones. On the palate, it is fruity and smooth, with gentle rice sweetness and lively acidity that keeps everything fresh.

The crisp opening evolves into a softer, slightly creamy mid-palate, after which citrus and acidity return to bring tension to the finish. This keeps the sake juicy and refreshing, with enough texture to shine beautifully at the table as well.

The green label evokes the season of fresh leafy vegetables and young shoots. Be sure to try ABE Green with salads and vegetables that have a lightly bitter edge, such as arugula, Belgian endive, or green asparagus. Its juicy fruitiness, soft rice sweetness, and vibrant acidity create a beautiful harmony with these dishes.

During our Toji Dinner with Yuta Abe at restaurant Les Années Folles, we served ABE Green with monkfish and fermented grape. A fresh, fruity pairing that matched the lively character of the sake beautifully.

Serve chilled. It also pairs wonderfully with grilled chicken, tacos, or dishes with a gentle spicy touch. Store this unpasteurized sake in the refrigerator.

ABE Green beautifully shows what Abe Shuzo stands for: an original, modern interpretation of Niigata sake in which local rice, fermentation, freshness, and texture take center stage.