Abe Junmai

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Orders are typically shipped within 2 business days after we receive your order. Orders received close to the weekend may ship the following Monday. Alcohol delivery requires an adult signature (21+) and is available only in eligible U.S. states. View shipping policy.

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All sales are final once shipped. Damaged or incorrect items must be reported within 48 hours of delivery for replacement or refund assistance. View refund policy.

Tasting Notes

Abe Junmai delivers a premium, character-rich sake experience, beginning with a prominent umami depth that quickly gives way to a gentle melon note and a bright, juicy acidity. This lively acidity perfectly balances the sake's richness, leading into a clean, grapefruit-like bitterness on the finish.

It can be enjoyed at different temperatures, chilled at 40°F for a lighter, crisper profile where the acidity truly shines, or at 50–60°F for a more textured, umami-driven profile. It is a fantastic match for a raw bar, especially oysters with a touch of lemon, where the sake's natural acidity and umami interplay beautifully with briny seafood.

Specifications

Region: Niigata Prefecture, Japan
Class: Junmai
Style: Umami-rich and tank-specific
Rice: Locally grown rice from Niigata
Rice-Polishing Ratio: 65–80%
ABV: 14–16%
Serving Temperature: 40°F to 60°F (Chilled to Room Temperature)
Size: 720ml

Overview

What sets this smooth Japanese sake apart is Abe Shuzo's strict focus on individuality. Rather than standardizing each batch, the brewers highlight the unique character of each tank, making every release a distinct and personal expression of the brewing process. While crafted using the same brewing philosophy as Abe's Junmai Ginjo, this expression deliberately uses rice polished to a lower degree (65–80%), allowing for a broader flavor range and a more pronounced earthy complexity. With its layered flavor and focus on individuality, Abe Junmai is an ideal sake for those who appreciate authenticity, subtle bitterness, and the evolving artistry of small-batch brewing.