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Abekan was established in 1716 near Shiogama shrine in Miyagi, and they have been appointed as an official supplier of sacred saké for this shrine to this day. Today Abekan-shuzou is lead by Mr.Kankuro Abe, 14th head of the family and saké making is handled by Toji : Toshiaki Hiratsuka.

This area - Sanriku coast is famous for seafoods, especially the number of sushi restaurants per capita in Shiogama is the highest in Japan. The authentic Abekan's saké is caracterized by its purity and smoothness, and it is most loved saké in this sushi town. Abekan-shuzou's saké is mainly distributed and consumed locally, and a small part of production is shipped to the outside of Miyagi.

Their brands are Shikino-Matsushima, Otokoyama and "Abekan". Especially "Abekan" is premium brand which is distributed to the selected saké shops on allocation.
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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 R1BY 1800ml A461 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R1BY 720ml B072 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R3BY 1800ml
: HK$840.00
Available
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: HK$420.00
Available
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: HK$520.00
Available
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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 R1BY 1800ml A461 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R1BY 720ml B072 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R3BY 1800ml
Made from 100% Hyogo Hakutsuru-Nishiki, polish rate is 45%. Abekan Shuzou reserved R1BY 2 more years to pursue the potential of this unknown saké rice "Hakutsuru-Nishiki". As a result of minus 5 degrees ice temperature ageing, the saké has been extremely purified, refined richness and sweetness appeared clearly. Nihonshu-do -3 / Acidity 1.4 / Amino acid 0.9

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.
Made from 100% Hyogo Hakutsuru-Nishiki, polish rate is 45%. Abekan Shuzou reserved R1BY 2 more years to pursue the potential of this unknown saké rice "Hakutsuru-Nishiki". As a result of minus 5 degrees ice temperature ageing, the saké has been extremely purified, refined richness and sweetness appeared clearly. Nihonshu-do -3 / Acidity 1.4 / Amino acid 0.9

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.
It's a goldfish bowl filled with Junmai-ginjou! : Abekan cool summer limited edition "Goldfish" is made from Kuranohana+Sasanishiki, 55% rice polishing rate. Aged under -5℃ from winter time and now all the elements are well integrated. Smooth, dry, light yet tasty - what a nice bottle for cooling off on hot summer days!
A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R3BY 720ml A981 ABEKAN 阿部勘 純米吟醸 辛口 阿部勘酒造 宮城県 1800ml 4958 SHIKINOMATSUSHIMA 四季の松島 吟醸 阿部勘酒造 宮城県 720ml
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: HK$480.00
Available
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: HK$290.00
Available
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A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R3BY 720ml A981 ABEKAN 阿部勘 純米吟醸 辛口 阿部勘酒造 宮城県 1800ml 4958 SHIKINOMATSUSHIMA 四季の松島 吟醸 阿部勘酒造 宮城県 720ml
It's a goldfish bowl filled with Junmai-ginjou! : Abekan cool summer limited edition "Goldfish" is made from Kuranohana+Sasanishiki, 55% rice polishing rate. Aged under -5℃ from winter time and now all the elements are well integrated. Smooth, dry, light yet tasty - what a nice bottle for cooling off on hot summer days! New release Junmai-ginjou "DRY" from Abekan. Made from locally grown Sasa-Nishiki + some others. Rice polishing rate : 55%. Clear and smooth texture with rich body. Beautiful Ginjou for Sushi and Sashimi, from Abekan Shuzou Brewery. Authentic!
4875 ABEKAN 阿部勘 純米吟醸 蔵の華 阿部勘酒造 宮城県 0108A 720ml
: HK$260.00
Available
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4875 ABEKAN 阿部勘 純米吟醸 蔵の華 阿部勘酒造 宮城県 0108A 720ml
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. Rice polishing rate : 55%
   
 
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