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Abekan Shinriki Long-term, Low-temperature Aged
This sake is made from Kumamoto Shinriki. The sake is clean, transparent with excellent restraint. Furthermore, low-temperature aging is believed to have refined it by stripping away any excess, enhancing its sophistication. This indeed highlights the perfect synergy between Abekan’s style and the inherent qualities of this sake rice.
Kumamoto Shinrki (Kumamoto) 100% / Rice polishing rate: 60% Tokubetsu junmai
The character of this long-aged sake differs quite a bit from the ones made by Kubo Honke in Nara or the so-called San’in-style aged sakes. It also sets itself apart from those ultra-premium Niigata sakes—from Aoki Shuzō or Yahiko Shuzō—where highly polished Yamada nishiki Junmai Daiginjo is slowly aged at low temperatures. The result is something distinctly Abekan—unique and individual. It is delicious not only served chilled but also warmed.
[Shinriki]
“Shinriki” is a sake-brewing rice variety that was discovered in Hyogo Prefecture during the Meiji era and later gained popularity due to its high yield and excellent qualities for sake production.
In 1877 (Meiji 10), farmer Maruo Shigejirou from Mitsu Town, Tatsuno City, Hyogo Prefecture, found just three awnless ears while cultivating “Hodoyoshi”(means fairly good) rice in his paddy field and began breeding from them. He initially named it “Kiryōyoshi” (means good‑looking).
Upon further cultivation, he discovered that its leaves and husks had an elegant color and that its yield was 25% higher than that of other varieties. Maruo then renamed it “Shinriki” (“divine power”), believing it to be “the power of the gods.” Although susceptible to diseases, it offers high yields, has excellent lodging resistance, and is easy to grow.
Its soft texture makes polishing difficult, and its flavour is not suitable for eating. However, as sake rice it is ideal for koji production and dissolves easily. It contains few components that impart off-flavours, resulting in clear and clean sake.
It spread nationwide and was widely cultivated in sake-producing regions until the early Showa era, but it disappeared amid successive waves of breeding improvements. Since its revival in the 1990s, its superior aptitude for sake brewing has been re-evaluated. It is currently produced in Kumamoto, Hyogo, and Fukui Prefectures, but the strains in each region were independently revived from preserved seeds, giving each a slightly different character.
It is the ancestral rice for many sake-brewing varieties, serving as the root for Gohyakumangoku, Miyamanishiki, and Tamasakae.
Abekan was established in 1716 near Shiogama Shrine in Miyagi. They have been appointed as an official supplier of sacred saké for this shrine to this day. Today Abekan-shuzou is led by Mr. Kankuro Abe, 14th head of the family, and saké making is handled by Toji, Mr. Toshiaki Hiratsuka.
The Sanriku coast is famous for seafood, especially since Shiogama has the highest number of sushi restaurants per capita in Japan. The authentic saké of Abekan is characterized by its purity and smoothness, and it is the most loved saké in this town known for sushi. Abekan-shuzou's saké is mainly distributed and consumed locally, and a small portion of the production is shipped outside of Miyagi.
Their brands include Shikino-Matsushima, Otokoyama, and Abekan. ‘Abekan’ is a premium brand, distributed to selected saké shops on allocation.
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