Abunotsuru traces its roots to 1897 in Abu, a small coastal village in Yamaguchi Prefecture overlooking the Sea of Japan, where the Miyoshi family had brewed sake for generations before the brewery fell dormant for 34 years. In 2016, sixth-generation brewer Ryutaro Miyoshi revived the derelict kura, introduced 100% contract-cultivated Yamada Nishiki from local rice terraces, and quickly earned domestic and international recognition for the resurrected brand.
