Brand name] ABE Noda 2024
Sake Brewer] ABE SHUZOH CO.
Kind of sake】 Japanese sake
Rice used: 100% Koshitanrei (produced in Noda, Kashiwazaki City, Niigata Prefecture)
Rice Polishing Ratio] Undisclosed
Alcohol content】13度
Birth date] May, 2025
Sake Cup】Wine Glass
Aroma] +2.0 (Ramune, green apple, yogurt, melon)
Appearance] Slightly greenish crystal
[Taste] [Mouthfeel
Body: 1.5
Acid: 2.5 (lactic acid + citric acid type, fresh and sharp)
Sweetness: 2.0
Umami: 1.5
Bitterness: 1.0
Lingering: Light and short. The freshness of the acidity remains, and the finish is cool and refreshing.
Impression: Natural modern low-alcohol Junmai.
Abeno Terroir Series.
Reflecting the cool basin climate of the Noda district in Kashiwazaki, it is characterized by mild sweetness and supple acidity. The aroma is between fruity and lactic acid, with an impressive transparency like green apple and ramune. The mouthfeel is soft and lightly carbonated, and even at a low alcohol of 13%, the wine is very drinkable.
Pairing] Caprese, shio koji chicken, sasamimi with ume plum paste, cold pasta, etc.
Repeat Score] 2.5
I had a barbecue at my parents' house and the second half, sake was served.
Abe
But there's something written on it with a warning 😅.
Like other sake with a warning? I opened it normally...
Pop! With a "pop" sound, the seal and the lid flew away 😅. and the lid flew away somewhere😅.
It's a delicious and shwashy liquor...
Abe series black label.
They changed the name of Junmai Daiginjo to GOLD from September.
Since it was purchased in August, it is the old name: Junmai Daiginjo.
This one was purchased at the brewery, so the preparation lot is Vol. 0, which is limited to direct sales.
Polishing ratio 45
Alcohol content 13%.
Koshigaraku produced in Niigata Prefecture is used.
Koshigaraku is a rice suitable for sake brewing with Yamadanishiki as its parent, which was developed by Hara Shuzo, located in Kashiwazaki City, the same city as Abe Shuzo.
It has a fruity, elegant and gentle sweetness with Abe-san's typical citrusy acidity, followed by bitterness and a sharp finish.
It is also delicious 😙.
＋Compared to the +, the acidity is not as strong and the overall finish is well balanced 😊.
Compared to the +, this is just a comparison😇
Hi Jay & Nobby 😃
We often buy different specs of the same brand but with a different brand in between, so we had a good comparison 😊.
The order in which the cellars are opened always makes me think 😙.
A glass of sake with my daughter's husband (^^)
Sake made with rice from Kamiwa Shinden in Kashiwazaki, Niigata Prefecture🍶.
Sake made with rice grown in Kashiwazaki, Niigata Prefecture!
The sake from this brewery is delicious no matter what you drink.
It's getting hard to find even in Niigata...
Slightly effervescent, cloudy. Gorgeous. The impression is more clear and through than complex. A sense of speed. Sourness to pineapple sweetness with a clean aftertaste. It does not interfere with meals.
It is being released as a new sake from Abeno(?). This sake does not belong to any series. This year it is ARANAMI because the rice is hard to dissolve.
It has a sweet taste and a chewy aroma like gyuhi or koshinko (rice flour). Surprisingly, however, it is very smooth when you drink it.
The fresh first impression is like that of pear or apple. The banana-like aroma gives it a bit of body, but it is blurred in a good way when the temperature is low, so you can finish it in no time at all. It is like a pale ale with little carbonation.
As the temperature is raised in the mouth, the sweet and sour taste alternates with bitterness, and the bitterness is gradually felt for a longer period of time.
From an amateur sake drinker's point of view, it has the gusto of sake, but from a dry sake lover's point of view, the flavor comes out well... At first listen, it sounds like it's a bit of both, but on the contrary, I think it is also connected to the wide range that appeals to many people.
SAZANAMI is also delicious, but ARANAMI tastes better with a dry abe ratio. Sweet and sour and yet dry... I think I should buy another bottle because it impresses me every time as a deliciously sour gem...
Abe-san was purchased on a trip to Niigata.
This one was purchased in Niigata City because the timing was such that I was still unsure about visiting the brewery.
Polishing ratio 45
12% alcohol by volume
＋The + is due to the addition of a single distillation shochu (distillation of sake lees) by Hashira shochu brewing. Amazing 🤔.
The aroma is not gorgeous, but it is delicious. The citrusy acidity is the main ingredient, and the rice flavor and sweetness are added, and it finishes with a crisp acidity.
It's light and easy to drink with little bitterness, and it's very tasty both on its own and with seafood or sashimi (batou-dai this time) 😊.
Today it suddenly got cold, so we went to Matsue City in Shimane Prefecture to get some ingredients for a violent seafood hot pot 🍲 with anglerfish, crab, and spear squid.
But at the supermarkets in the San-in region, each is under 500 yen and anyway inexpensive.
Hi soumacho 🐦.
＋I read the + description 3 times... anyway it looks delicious 😆👍 will study it 🤣.
By the way, Abe-san was also in Niigata, right? That was a fruitful trip👍✨
Hi Pon-chan 😃
You don't hear much about shochu brewing in sake 💦.
Sake brewing is also very deep😅.
I'm sure it's delicious👍
I have one bottle of sake left from my trip to Kanto and Niigata in no time 🥲.
Good morning, Jay & Nobby 😃.
It's an unusual combination of brewing + distilling ✨.
I'll try my best to talk about the detailed differences 😅.
It's a fun time of year for pot 🍲 and sake 🍶 combinations 😙👍.
