This Junmai Daiginjo is made with ethyl caproate-based yeast from Niigata Prefecture, featuring a sweet and fruity flavor. It features aromas reminiscent of melon and white peach, along with Abe Shuzo’s signature acidity. With a well-balanced sweetness, it offers a straightforward, modern Junmai Daiginjo experience, both in taste and aroma. Abe changes the recipe depending on the rice and its conditions.

Best Served: Chilled.

Food Pairing: Yellowtail collar, Thai spring rolls.