Flavor and brand vision
Abu no Tsuru owner/head brewer Ryutaro Miyoshi revived his family brewery after decades of silence. He wants to offer sake that appeals to all, regardless of national cuisine, so he brings fresh acidity and clarity to all his sake. His background in design is clear from all his striking label designs.
Techniques and style
Miyoshi handles almost all of his brewing alone, so he focuses on small-batch production of hyper-premium sake. He brews at very low temperatures to enhance the ginjo aromas of all his sake, regardless of what the label might say.
All of Abu no Tsuru’s rice is local, and many of the brews fall under Hagi GI specifications.
Recommended temperatures and pairing
Abu no Tsuru is a premium sake best served chilled or below room temperatures.