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A448 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 1800ml
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A447 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 720ml
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A018 ABEKAN 阿部勘 純米吟醸 かすみ生酒 阿部勘酒造 宮城県 R1BY 1800ml
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New Release - Premium model of Abekan. Refined, delicate Junmai-Daiginjou. Made from 100% Hyogo Hakutsuru-Nishiki, polish rate is 45%. Hakutsuru-Nishiki is a brother rice of Yamada-Nishiki, and it was developed by Hakutsuru-Shuzou in mid 00's, aimed superior quality than Yamada-Nishiki. Same as Yamada-Nishiki, it is a hybrid of Yamada-Ho(mother) and Wataribune(father). Hakutsuru-Shuzou had repeated selection for 8 years, finally they obtained satisfactory excellent quality and named Hakutsuru-Nishiki.
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New Release - Premium model of Abekan. Refined, delicate Junmai-Daiginjou. Made from 100% Hyogo Hakutsuru-Nishiki, polish rate is 45%. Hakutsuru-Nishiki is a brother rice of Yamada-Nishiki, and it was developed by Hakutsuru-Shuzou in mid 00's, aimed superior quality than Yamada-Nishiki. Same as Yamada-Nishiki, it is a hybrid of Yamada-Ho(mother) and Wataribune(father). Hakutsuru-Shuzou had repeated selection for 8 years, finally they obtained satisfactory excellent quality and named Hakutsuru-Nishiki.
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Junmaiginjou Kasumi Namazake is freshly brewed and lightly clouded winter saké, the first release from Abekan in this season. Using "Kurano hana" for Kouji-mai and "Manamusume" for Kakemai. Rice polishing ratio is 55%, unfiltered and unpasteulized. Enjoy smooth taxture, it's a signature of Abekan.
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A037 ABEKAN 阿部勘 純米吟醸 ひより 阿部勘酒造 宮城県 720ml
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A349 ABEKAN 阿部勘 KAERU sweet 2019 阿部勘酒造 宮城県 720ml
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A271 ABEKAN 阿部勘 純米吟醸 備前雄町 阿部勘酒造 宮城県 1800ml
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Another Junmai Ginjou version of Abekan made from "Hiyori", hybrid of Yamadanishiki and Sasashigure, developed in Miyagi. Hiyori gives tenderness to clear taste and smooth texture which are the signature of Abekan. Rice polishing ratio : 55%
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Abekan KAERU sweet is a Kijoushu, a sweet Japanese saké brewed using saké instead of water. Its taste is rich, thick and dense yet relatively low alcohol(14°), syrup-like seductive saké. Abekan produce sweet saké irregularly, the last time was 25BY(2013).
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Omachi from Okayama 100%, Rice polishing ratio : 55% Junmai Ginjou. Usually the sake made from Omachi has wild and robust character, but Abekan's Omachi is refined. Clear, smooth and classy. No doubt, it is one of the most beautiful Omachi by another interpretation of nature of this historical sake rice.
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A272 ABEKAN 阿部勘 純米吟醸 備前雄町 阿部勘酒造 宮城県 720ml
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A174 ABEKAN 阿部勘 大吟醸 阿部勘酒造 宮城県 720ml
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4870 ABEKAN 阿部勘 大吟醸 阿部勘酒造 宮城県 1800ml
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Omachi from Okayama 100%, Rice polishing ratio : 55% Junmai Ginjou. Usually the sake made from Omachi has wild and robust character, but Abekan's Omachi is refined. Clear, smooth and classy. No doubt, it is one of the most beautiful Omachi by another interpretation of nature of this historical sake rice.
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The highend model of Abekan. Refined, smooth Daiginjou. Made from 100% Hyogo Yamadanishiki, polish rate is 40%. A beauty of artisanal handcrafted Sake. Not only seafoods, it goes very well with wagyu beef too.
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The highend model of Abekan. Refined, smooth Daiginjou. Made from 100% Hyogo Yamadanishiki, polish rate is 40%. A beauty of artisanal handcrafted Sake. Not only seafoods, it goes very well with wagyu beef too.
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4871 ABEKAN 阿部勘 純米吟醸 亀の尾 阿部勘酒造 宮城県 720ml
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4875 ABEKAN 阿部勘 純米吟醸 蔵の華 阿部勘酒造 宮城県 720ml
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Junmai Ginjou version of Abekan made from "Kame-no-o", one of the rare and revived sake rice varietal. Clear taste and smooth texture with rich body. Polish rate : 55%
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Junmai Ginjou made from Kurano-hana, the Miyagi high quality standard. Very delicate sweetness of rice followed by beautiful sharpness. Kurano-hana is a improved varietal based on Yamada-nishiki, born in Miyagi Furukawa agricultural experiment station in late 80's. Polish rate : 55%
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