Abunotsuru's 'En' junmai ginjo takes its name from the Japanese concept of en, the bonds or connections between people, and Ryutaro Miyoshi's revival of the brewery after a 34-year silence represents exactly that: a renegotiated relationship between a historic 1897 kuramoto and contemporary sake culture. Miyoshi, the sixth-generation owner, sources 100% contract-cultivated Yamadanishiki from farmers in the Abu district of Yamaguchi, a Japan Sea coastal region better known for its cedar forests and clean river water than for sake production before the brewery's renaissance. Ginjo fermentation, conducted at low temperatures to favor the formation of fragrant isoamyl acetate esters, yields the banana, apple, and melon notes that have become the signature of Yamaguchi's modern premium sake movement. The brewery's award-winning label design, which earned the Good Design Award in 2017, reflects Miyoshi's dual expertise in aesthetics and technical brewing.
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