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4922 ABEKAN Autumn 阿部勘 純米吟醸 さざんか(山茶花) 阿部勘酒造 宮城県 R2BY 720ml
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4923 ABEKAN Autumn 阿部勘 純米吟醸 さざんか(山茶花) 阿部勘酒造 宮城県 R2BY 1800ml
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A695 ABEKAN 阿部勘 純米吟醸 ALC13% 阿部勘酒造 宮城県 720ml
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Autumn Abekan "Sazanka" again. Made from "Sasanishiki"(famous as edible rice) and Kuranohana(Miyagi local). It's a Junmai-ginjou, rice polishing rate : 55%, aged in the cellar during summertime and all the elements were well integrated. R2BY Sazanka is unusually rich for Abekan. *You will see some magic on this red plain label. Peel off!
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Autumn Abekan "Sazanka" again. Made from "Sasanishiki"(famous as edible rice) and Kuranohana(Miyagi local). It's a Junmai-ginjou, rice polishing rate : 55%, aged in the cellar during summertime and all the elements were well integrated. R2BY Sazanka is unusually rich for Abekan. *You will see some magic on this red plain label. Peel off!
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Abekan's new concept. Authentic style yet light and comfortable with lower alcohol level. The sake was aimed to be finished at 13% Alcohol since the basic design phase. The R1BY genshu(raw) was Alc.15.8% and had been aged at -5℃, and then it was adjusted to 13.8% just before releasing. Locally grown Hiyori, rice polishing rate : 55% Junmai-ginjou.
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A176 ABEKAN 阿部勘 純米 辛口 阿部勘酒造 宮城県 720ml
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A392 ABEKAN 阿部勘 大吟醸 阿部勘酒造 宮城県 1800ml
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A077 ABEKAN 阿部勘 純米 辛口 阿部勘酒造 宮城県 1800ml
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The "Basic Standard" of Abekan, Junmai Dry. Good for cold to hot temperature, match sashimi, sushi and all Japanese cuisine. Authentic!
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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 "Basic Standard" of Abekan, Junmai Dry. Good for cold to hot temperature, match sashimi, sushi and all Japanese cuisine. Authentic!
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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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A014 ABEKAN 阿部勘 大吟醸 阿部勘酒造 宮城県 720ml
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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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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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