ABE - REGULUS JUNMAI

Brewery information

Abe Shuzo has been brewing sake in Kashiwazaki, Niigata since 1804. Today, Yuta Abe, the sixth generation and head of production, is steering the family brewery in a distinctive direction. Under the motto “Enjoy Fermentation”, he explores how rice, kōji, and yeast can create different flavor profiles time and again.

While Niigata is often associated with light, dry, and exceptionally pure sake, Abe Shuzo places the emphasis on rice umami, texture, and lively acidity. That approach is clearly expressed in REGULUS, a sake in which freshness and acidity take center stage.

REGULUS belongs to the experimental ★ series, in which the sakes are named after bright stars. Regulus is the brightest star in the constellation Leo. Within this range, Abe Shuzo explores new recipes and brewing techniques, aiming to develop surprising flavors and apply those insights to other sakes as well.

The series remains closely connected to the brewery’s surroundings. The rice is sourced from Kashiwazaki and the surrounding region, while the labels depict the landscape of the rice fields. In this way, the local origin is given a visible place on the bottle.

Have you noticed that the labels of the ★ series show the rice fields in different seasons? On SIRIUS, for example, you see a snow-covered landscape. The photos capture the fields where the rice grows and show how the landscape around Kashiwazaki changes throughout the year. Each bottle therefore tells part of the region’s story.

The distinctive character of REGULUS is partly created by the use of white kōji. This is more commonly associated with shochu and produces citric acid, giving the sake a pronounced fresh, citrus-driven tension.

Those acids form the backbone of REGULUS. They are woven together with the gentle flavor of rice, creating a juicy, lively sake that can evoke a fresh white wine. Despite that wine-like character, the rice umami remains present and gives the mid-palate a soft foundation.

In the glass, REGULUS shows fresh fruity notes reminiscent of Muscat grape and grapefruit, with a citrus impression leaning toward lemon zest. As the sake warms slightly in the glass, the Muscat-like aroma can open up even further.

On the palate, it is bright and refreshing, with lively acidity and a soft rice base. The citrus tension keeps everything light on its feet, while a mineral impression adds extra structure. The finish is fresh, precise, and juicy.

Serve chilled, preferably in a wine glass to give the aromas room to unfold. During our Toji Dinner with Yuta Abe at restaurant Les Années Folles, we served REGULUS with lightly grilled langoustine, accompanied by a spicy and sour sauce of sweet potato and wagyu fat. The vibrant acidity brought freshness against the rich fat, while the citrus character paired beautifully with the sauce and the delicate sweetness of the langoustine.

REGULUS also offers exciting possibilities with oysters, ceviche, sashimi with citrus, goat cheese, or fresh vegetable dishes. Warm shellfish and seafood preparations can also make an excellent pairing.

REGULUS shows how white kōji can bring a different dimension to sake: distinctly fresh, lively, and fruity, with rice flavor as its gentle counterpoint.