Get Ready for This Year's New Sake＠Abira & Niseko Town
Images & Information Provided By: Masato Watanabe
Abiragawa Project has changed the ferment used in this years batch of sake, which will result in a slightly sweeter taste. The project started by three farmers in Abira town, has been cooperating with Niseko Shuzo is Kutchan town to produce cold-mashed undiluted Sake using 100% locally grown “Suisei” rice and crystal clear natural spring waters of Mt Yotei. As cold-mashing is extremely sensitive to temperature fluctuation, the team is keeping a close eye on the tanks using thermal sensors. This year’s new batch is expected to hit the markets within March.
Abira Town & Sake Making
The town of Abira has a century long tradition of Sake making. In 1895, a recent settler hailing from Niigata, Hisamatsu Takahashi, opened a brewery that produced the much loved “Tokiwatsuru” for over a hundred years. Although it closed for good some time ago, Abiragawa Project’s founders had the privilege of being invited to set foot behind the curtains, and the unforgetabble taste of fresh Sake straight from the presses left a lasting impression in their memories.
Abiragawa Webpage
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