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Abe Junmai Ginjo Rakufumai

Abe Junmai Ginjo Rakufumai

Rating from Customers

4.6

1 reviews

Crafted from 100% Rakufumai, a sake rice developed by Harashuzō in Kashiwazaki, this Junmai Ginjo highlights the character of a locally born variety. Brewing with Rakufumai began in 2017 with the hope of sharing this regional sake rice more widely. True to its lineage from Gohyakumangoku, the flavor is clean and crisp, while a refreshing acidity brings lightness to the palate. When freshly chilled, it opens with a lively impression of bright, sweet-and-tart freshness. As the temperature gently rises, the rice’s natural sweetness becomes more pronounced, adding depth and roundness. Ideal as a food-pairing sake, but also delightful to enjoy in a wine glass after a meal—sipping slowly as you reflect on the dining experience.

Details

SMV
no data
Acidity
no data
Alcohol
12
Polish Ratio
60
Rice
Rakufumai
Yeast
no data
Sake Type
Junmai Ginjo
Brewery
Abe Brewery Company
Prefecture
Niigata
Report Incorrect Sake Information

Characteristics

Less Aroma

Strong

Dry

Sweet

Light

Rich

  • Fruity
  • Floral
  • Green Apple
  • Lychee
  • Honey
  • Sweet
  • Mineral

Pairing

no data

Best Temperature

  • 5-15

    Chilled

  • 16-25

    Room Temp

  • 26-35

    Slightly Warm

  • 36-45

    Warm

  • 46~

    Hot

Abe Brewery Company

Abe Brewery Company

Niigata

Founded in 1804, this historic brewery is located in Kashiwazaki City, Niigata Prefecture. At the heart of their sake brewing is a philosophy of “enjoying fermentation.” Driven by intellectual curiosity, they take the time and care to create the sake they truly want to make—enjoying the process every step of the way. Their goal is to craft sake that is exceptionally delicious. They use 100% Niigata-grown rice, and are now focusing more on rice sourced from the local Kashiwazaki and Kariwa areas, where the brewery is based. With sake made from Niigata’s local rice and water, they aspire to take on both the domestic and global markets, with the dream of becoming a source of pride for their hometown of Kashiwazaki. Every bottle is pressed using the traditional fune (wooden sake press), a method that reflects their dedication to craftsmanship. They carefully brew each sake while envisioning the scenes in which it will be enjoyed, using locally grown rice varieties such as Gohyakumangoku and Koshitanrei, aiming to bring out a well-balanced combination of acidity and rich umami.

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