ABE + advances Abe's sake-making by incorporating Kasu-tori shochu made from their own sake lees. The lees are distilled into shochu, which is then added to fermenting sake mash using the traditional 'Hashira Shochu Shikomi' method from the Edo period. This creates a sake with the richness of junmai and the crispness of shochu, while improving preservation, sharpness, and aroma absorption. Due to its labor-intensive nature, few Japanese breweries use this method.

Best Served: Chilled.

Food Pairing: Shabu Shabu, jerk chicken.