Abunotsuru's core junmai ginjo is the clearest single expression of what sixth-generation owner Ryutaro Miyoshi rebuilt the brewery to achieve: premium-only production from locally grown Yamadanishiki in the remote Abu district of Yamaguchi Prefecture. The brewery, originally founded in 1897 and silent for 34 years before Miyoshi's revival, has since accumulated multiple domestic and international awards, and its junmai ginjo has served as the standard-bearer for that recognition. Ginjo fermentation at low temperatures draws out the floral, fruity ester character of Yamadanishiki's large, starch-dense grain, while the pure-rice formulation grounds those aromatics in genuine rice depth. Abu-gun, facing the Japan Sea in northern Yamaguchi, provides clean, mineral-light water from mountain sources, a key factor in the soft, round mouthfeel that distinguishes Abunotsuru from breweries working with harder water profiles.
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