ABE - YASOGIN CRAFT SAKE

Brewery information

At Abe Shuzo in Kashiwazaki, Niigata, curiosity is the driving force behind new flavors. This family brewery has existed since 1804, but under the impulse of Yuta Abe, the sixth generation and head of production, the possibilities of sake are constantly being explored.

YASOGIN SAKE was born from a collaboration with Echigo Yakuso, the producer of YASO Gin from Jōetsu, also in Niigata. This special creation brings together the soft rice flavor of sake with the aromatic world of botanical distillates.

The base alcohol of YASO Gin is created as a by-product during the production of a fermented plant extract made with 80 botanical ingredients, including mugwort, turmeric, dokudami, ginseng, chamomile, and shiso leaf. This alcohol is recovered and distilled into the base for their spirits.

For the gin, this base is then redistilled with selected botanicals. Botanicals are plant-based ingredients that provide aroma and flavor, such as herbs, spices, and fruit peels, with juniper berry as the signature foundation of gin.

This approach fits perfectly with the curiosity of Yuta Abe. While Echigo Yakuso explores the possibilities of plant fermentation, Abe Shuzo investigates how sake and gin can complement one another.

The idea behind YASOGIN SAKE is inspired by the kijōshu method, in which part of the brewing water is replaced by sake. Yuta Abe applies that concept using gin, which is added during the brewing process, giving a new dimension to the rice flavor, sweetness, and acidity.

Within this concept, two expressions were developed: α (alpha) and β (beta). In α, YASO Gin is added during tome-jikomi, the final addition stage in building the main fermentation. In β, the gin is added just before pressing. The difference in timing creates a different integration between the character of the sake and that of the gin.

This expression is α, meaning the gin is introduced during the build-up of the main fermentation. The botanical aromas therefore become part of the ongoing brewing process.

In the glass, YASOGIN SAKE α shows a pronounced spicy and botanical character. The aromas of the gin create a lively contrast with the softer rice notes of the sake.

On the palate, it begins with a soft, sake-like entry, after which the spicy flavors continue to unfold. A lactic sweet-and-sour impression reminiscent of Calpis gives the whole a smooth and refreshing character. The rice umami adds depth, while the botanical notes linger through the finish.

The strength of YASOGIN SAKE α lies in this interplay: soft and rounded from the sake, aromatic and spicy from the gin. The result is an unconventional drink that invites you to taste beyond the usual categories.

Serve well chilled, preferably in a wine glass to give the botanical aromas room to open up. During our dinner at restaurant Les Années Folles, we paired YASOGIN SAKE with hamachi, kiwi, and passion fruit. The gentle sweetness matched the fruit beautifully, while the fresh acidity and spicy notes added tension. A pairing that shows how sweetness can also shine perfectly with the right savory appetizer.

YASOGIN SAKE also offers interesting possibilities with ice cream desserts. Try it with vanilla ice cream, yogurt ice cream, or a dessert with citrus and tropical fruit. The creamy texture complements its soft mouthfeel, while the botanical aromas add a spicy accent.

YASOGIN SAKE α connects two worlds of fermentation: the rice expression of Abe Shuzo and the botanical character of YASO Gin.