Under sixth-generation brewer Yuta Abe, who returned to Kashiwazaki, Niigata in 2015, Abe Sake Brewery was reinvented around four core principles: sake made for the dining table, always enjoying fermentation, aiming to be overwhelmingly delicious, and remaining a perpetual challenger. Using only Niigata-grown rice and yeast, the brewery emphasizes acidity and rice umami, halting fermentation by flavor rather than by alcohol content alone.
