Abe Shuzo | 阿部酒造

Abe Modern Junmai Daiginjo

$98.00 USD

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Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM

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Abe

Tasting Notes

Abe Modern Junmai Daiginjo opens with expressive aromas of ripe melon and delicate white peach. On the palate, it is soft, bright, and fruit-forward, with gentle sweetness lifted by Abe Shuzo’s signature refreshing acidity. Its lighter 13% ABV creates an elegant, seamless texture, followed by a clean and vibrant finish. Best served well chilled, it pairs beautifully with yellowtail collar, Thai spring rolls, fresh oysters, and lightly seasoned seafood dishes.

Specifications

Region: Niigata Prefecture, Japan
Class: Junmai Daiginjo
Rice: Koshitanrei
Rice-Polishing Ratio: 45%
Yeast: Niigata-derived ethyl caproate-producing yeast
ABV: 13%
Size: 720ml

Overview

Brewed by Abe Shuzo in Niigata Prefecture, Abe Modern Junmai Daiginjo is the brighter and more fruit-driven expression within ABE’s Junmai Daiginjo series. Made entirely with Niigata-grown Koshitanrei rice polished to 45%, it combines expressive aromatics with gentle sweetness and the brewery’s signature acidity. A Niigata-derived ethyl caproate-producing yeast emphasizes notes of melon and white peach, creating a contemporary Junmai Daiginjo that is polished, vibrant, and approachable.

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.