Pure, elegant and expressive, this is a sake made with care and craft, but Miyoshi makes minimal interventions – the Green is Muroka (unfined) to preserve its umami, a Genshu (no added water) so its power is undiluted, and is Nama (unpasteurized) to show off its energetic, fresh profile to the fullest. The rarest choice though is to use a house isolated yeast derived from ambient yeast in the brewery. The soft water typical of the north of Yamaguchi gives an elegant, almost velvet texture. 

Serve well-chilled in a wine glass to best enjoy its elegant aromatic profile. Excellent with white fish and herbal dishes.

Established in 1897, Abu-no-Tsuru Shuzo lies on the northern coast of Yamaguchi Prefecture. Inactive for 30 years after closing its doors in 1983, it was was resurrected by current president-toji Ryutaro Miyoshi. Born the same year the brewery closed, Miyoshi’s childhood years were spent estranged from the sake business. Fate drew him back – following an opportunity to work a single brewing season in Chiba, one thing led to another, and he revived Abu-no-Tsuru Shuzo in 2017. Having risen from the ashes, the brewery is building a modern style with fresh tastes and slick labels inspired by Miyoshi’s training as an interior designer.

http://abunotsuru.jp/