Meet the Maker: Yuto Abe of Abe Sake Brewery

For our first Meet the Brewer event of 2026, we welcome Yuta Abe, 6th generation owner of Abe Shuzo in Niigata. We can get behind their innovative techniques that put flavor over everything. One such method is stopping fermentation based on its peak flavor, rather than relying on data that's worked in the past. We've carried various sakes from them including the Abe+ that incorporates the hashira shochu jikomi technique, where brewers add shochu to the fermenting mash for a sturdier brew. This will be among the sakes Abe-san will be pouring.

This Tuesday afternoon event will feature a flight of three of their expressions including the junmai, junmai daiginjo, and Abe+.

Meet Abe-san and chat about his sakes!

About the sakes:

Abe Black is bold sake that uses 80% polished rice. While the varietal of rice changes from year to year, resulting in a different flavor profile each year, the rice is always grown in Niigata. The "tanoshimi" (excitement) of this sake is that you get to taste something different year to year.

Abe Silver is black's more sophisticated sibling with a higher rice polishing ratio of 60%. Its rice also changes year to year, reflecting Abe's commitment to ingredients and taste over consistency.

Abe+ is a sake using the hashira shochu jikomi method. Using kasutori shochu made from their own sake kasu (lees), the shochu is added to the fermentation mash right before pressing results in a sake with a crisp and assertive finish (like a shochu). Enjoy delicate aromas of peach and jasmine on the nose. 

WHAT: Meet the Maker: Yuto Abe of Abe Sake Brewery

WHEN: Tues, Jan 13, 5-7pm

WHERE: Umami Mart Bar
4027 Broadway, Oakland CA 94611

ADMISSION: Open to the public! First come, first serve. Flights are $40 for three sakes. 21+ only.