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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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B474 ABEKAN 阿部勘特別純米神力長期低温熟成阿部勘酒造宮城県 1800ml

4877 ABEKAN 阿部勘特別純米神力長期低温熟成阿部勘酒造宮城県 720ml

B475 ABEKAN 阿部勘純米大吟醸白鶴錦阿部勘酒造宮城県 1800ml

: HK$480.00

Available

Stockout

: HK$780.00

Available

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. >>>More Info 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. >>>More Info Premium Abekan. Made from 100% Hyogo-grown Hakutsuru-Nishiki rice. Since Hakutsuru-Nishiki is produced in very limited quantities, this Abekan Junmai Daiginjo is not necessarily brewed every year. Fortunately, we were able to receive two consecutive vintages—R5BY and R6BY. Delicate and silky, with exquisite texture and crystalline clarity.

Hakutsuru-Nishiki is a sister 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.

A461 ABEKAN 阿部勘純米大吟醸白鶴錦阿部勘酒造宮城県 R6BY 720ml

4876 ABEKAN Yamahai 阿部勘純米吟醸山廃仕込阿部勘酒造宮城県 1800ml

4875 ABEKAN Yamahai 阿部勘純米吟醸山廃仕込阿部勘酒造宮城県 720ml

: HK$380.00

Available

: HK$480.00

Available

: HK$240.00

Available

Premium Abekan. Made from 100% Hyogo-grown Hakutsuru-Nishiki rice. Since Hakutsuru-Nishiki is produced in very limited quantities, this Abekan Junmai Daiginjo is not necessarily brewed every year. Fortunately, we were able to receive two consecutive vintages—R5BY and R6BY. Delicate and silky, with exquisite texture and crystalline clarity.

Hakutsuru-Nishiki is a sister 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. Yamahai from Abekan? Indeed, it offers a somewhat distinctive taste not seen in Abekan’s usual lineup. While it retains the brand’s hallmark purity — a refreshing aroma, smooth and supple texture, and a crisp, dry finish free from any cheap or ostentatious impression — it also carries a subtle complexity, an uncommon nuance that quietly changes the expression. Rather than being a sake that boldly declares its yamahai character, it’s crafted with restraint and elegance. For Abekan, it feels both new and traditional; and within the broader yamahai category, this one stands out as a refined newcomer with a slightly different personality.

What deserves special attention here is the sake rice Gin no Iroha. Abekan Shuzō must have had a clear conviction in choosing Gin no Iroha to craft this Yamahai Junmai-Ginjo. As fans of Abekan, we have a very good impression of this rice so far. It tastes wonderful right now, and we’re also looking forward to seeing how it develops over the coming months. For sake breweries in Miyagi Prefecture, it seems that Gin no Iroha will continue to establish itself as an increasingly important variety of sake rice in the years ahead.
>>>More Info Yamahai from Abekan? Indeed, it offers a somewhat distinctive taste not seen in Abekan’s usual lineup. While it retains the brand’s hallmark purity — a refreshing aroma, smooth and supple texture, and a crisp, dry finish free from any cheap or ostentatious impression — it also carries a subtle complexity, an uncommon nuance that quietly changes the expression. Rather than being a sake that boldly declares its yamahai character, it’s crafted with restraint and elegance. For Abekan, it feels both new and traditional; and within the broader yamahai category, this one stands out as a refined newcomer with a slightly different personality.

What deserves special attention here is the sake rice Gin no Iroha. Abekan Shuzō must have had a clear conviction in choosing Gin no Iroha to craft this Yamahai Junmai-Ginjo. As fans of Abekan, we have a very good impression of this rice so far. It tastes wonderful right now, and we’re also looking forward to seeing how it develops over the coming months. For sake breweries in Miyagi Prefecture, it seems that Gin no Iroha will continue to establish itself as an increasingly important variety of sake rice in the years ahead.
>>>More Info

A812 ABEKAN KAERU HanaM 阿部勘純米吟醸花笑む阿部勘酒造宮城県 720ml

4870 ABEKAN 阿部勘大吟醸山田錦阿部勘酒造宮城県 1800ml

A014 ABEKAN 阿部勘大吟醸山田錦阿部勘酒造宮城県 720ml

: HK$240.00

Available

Stockout

The Abekan KAERU series makes a comeback after three years. This time, it's named "HanaEmu" (Flower Smiling). "HanaEmu" carries meanings such as "flowers blooming," "bearing fruit," or "beaming smile," and is an ancient Japanese expression used since long ago. Here, let's denote it as HanaM. Miyagi Prefecture's "Gin-no-Iroha" rice is used at a 55% polishing ratio for this junmai ginjo.

"Gin-no-Iroha" is a relatively new variety that debuted in 2019, Abekan Shuzo released its first 100% "Gin-no-Iroha" version—a Junmai-ginjo White Label—last spring, but this time they're using this rice for both HanaM and a Yamahai Junmai-ginjo (to be introduced later). This rice seems to produce a surprisingly full-bodied flavor; combined with subtle sweetness and a rounded mouthfeel, HanaM delivers considerable volume despite its 13% alcohol content. The previous Junmai-ginjo White Label "Gin-no-Iroha" also thickened remarkably in flavor after a few months on the market, which was quite surprising.
>>>More Info 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. 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.

A036 ABEKAN Rooster 阿部勘純米吟醸鶏阿部勘酒造宮城県 R6BY 1800ml

A037 ABEKAN Rooster 阿部勘純米吟醸鶏阿部勘酒造宮城県 R6BY 720ml

A272 ABEKAN 阿部勘純米吟醸吟のいろは阿部勘酒造宮城県 720ml

Stockout

: HK$240.00

Available

[2025 Autumn Release]
A Good Omen – Although there are no words written anywhere on the label, this bottle has earned this nickname. The first crowing of a rooster in the morning has been considered a sign of good fortune from ancient times to the present, across East and West.

Abekan "Rooster" is made from "Sasanishiki" (famous as an edible rice) and Kuranohana (local to Miyagi). It's a Junmai-ginjou with a rice polishing rate of 55%, aged in the cellar during summertime, and all the elements are well integrated. The R6BY Rooster has a solid backbone and a high-resolution contour even within its softness. A smooth texture, a rich body, a dry finish, and is refined. [2025 Autumn Release]
A Good Omen – Although there are no words written anywhere on the label, this bottle has earned this nickname. The first crowing of a rooster in the morning has been considered a sign of good fortune from ancient times to the present, across East and West.

Abekan "Rooster" is made from "Sasanishiki" (famous as an edible rice) and Kuranohana (local to Miyagi). It's a Junmai-ginjou with a rice polishing rate of 55%, aged in the cellar during summertime, and all the elements are well integrated. The R6BY Rooster has a solid backbone and a high-resolution contour even within its softness. A smooth texture, a rich body, a dry finish, and is refined. From Abekan Shuzo, the Junmai-ginjou "Gin no Iroha" has been released in a limited number of bottles. It is a soft and smooth sake, very characteristic of Abekan. The gentle sweetness of the rice, which is a distinctive feature of this rice variety 'Gin no Iroha', is also beautifully expressed. It is classic to pair sushi or sashimi with Abekan's sake. This Abekan 'Gin no Iroha', in particular, pairs well with sashimi made from white-fleshed fish such as madai (sea bream) or hirame (flounder). Rice polishing rate: 55%, Junmai-ginjou

B188 ABEKAN Red 阿部勘新酒純米吟醸赤版辛口阿部勘酒造宮城県 R6BY 720ml

A643 ABEKAN Cat 阿部勘純米吟醸まねき阿部勘酒造宮城県 R4BY 720ml

4879 ABEKAN 阿部勘純米辛口阿部勘酒造宮城県 720ml

: HK$240.00

Available

: HK$240.00

Available

: HK$220.00

Available

Made from 100% locally grown Miyagi rice, with a rice polishing rate of 55%, this is a Junmai-Ginjo. The sake has been pasteurized to enhance its dryness while preserving its freshness. It offers a clean and sharp touch, with vivid acidity that adds emotional depth and a dry finish to the sake. The golden letters on the red label are a good omen. [2022 R4BY]
Abekan "Cat" is 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. R4BY Cat has smooth texture, rich body, and dry finish. *Please peel off the double sticker label. you will see another emotion of the cat. The essence of the Abekan series is this black label Junmai-Dry. Abekan Shuzou is also skilled in brewing sake using table rice, and this particular sake is made with Sasa-Nishiki rice. It is light and refreshing, with a sharp dry finish. What an enticing sake; it encourages you to keep pouring!


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