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4775 SAWANOHANA 澤の花 純米吟醸 夕涼み 伴野酒造 長野県 1800ml
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A825 YAHIKOAIKOKU Raw 弥彦愛國 純米吟醸 本生原酒 - unpasteurized/undiluted - 弥彦酒造 新潟県 R2BY 720ml
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A269 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R2BY 1800ml
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Limited Edition : Fresh, soft and fruity. Locally grown Nagano Miyama-Nishiki rice polishing rate : 50%, Junmai-ginjou
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Soil, water, air, rice(Aikoku), yeast and people - 100% made in Yahiko. The label is drawn by local calligrapher one by one. Aikoku is a rice varietal which had been grown in Meiji era. Aikoku doesn't fit today's trend of market taste, but it had possessed many charming points that today's sophisticated sake rice lost.
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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!
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A270 ABEKAN Goldfish 阿部勘 純米吟醸 金魚 阿部勘酒造 宮城県 R2BY 720ml
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4645 KAKUREI Raw 鶴齢 純米吟醸 生原酒 山田錦50 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 720ml
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6307 KAKUREI Raw 鶴齢 純米吟醸 山田錦50 無濾過生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R2BY 1800ml
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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!
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Super rich taste.
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[Limited Series. Unpasteurised, undiluted]
Yamada-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou. It's a RAW type: Unpasteurised and undiluted. Super rich taste.
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A822 SHINRAI Raw 神雷 純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R2BY 720ml
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A828 IYAHIKO 伊彌彦 純米吟醸 弥彦酒造 新潟県 N0-01 720ml
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A811 ABEKAN 阿部勘 純米吟醸 白鶴錦 KAERU aromatic 阿部勘酒造 宮城県 1800ml
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[Unpasteurized, unfiltered, undiluted]
It's a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. Limited release in early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou.
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Locally grown Iyahiko-mai = Organic Koshihikari 100%, rice polishing rate : 60%, Junmai-ginjou. Soft and smooth touch, followed by mass and low gravity centre. It's a typical style of Yahiko-Shuzou.
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Abekan's one-off project "KAERU" series. The latest release 2021 version is the "KAERU aromatic Hakutsuru-Nishiki". The theme is "Gorgeous Aroma and Sweetness". Hyogo Hakutsuru-Nishiki 100%, rice polishing rate : 50%, Junmai-ginjou.
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4396 GIKYOU 義侠 純米吟醸原酒50 山田錦 火入酒 仕込15号 山忠本家酒造 愛知県 16BY(2004) 1800ml
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A072 YOROKOBIGAIJIN 悦凱陣 純米吟醸 興 広島八反錦 うすにごり生 丸尾本店 香川県 R2BY(2020) 1800ml
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6968 YOROKOBIGAIJIN 悦凱陣 純米吟醸 福井五百万石 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml
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Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 50% Junmai-ginjou. / Pasteurised, undiluted.
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Hiroshima Hattan-Nishiki 100%, rice polishing rate 50% Junmai-ginjou. It's a light cloudy with dry finish. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised.
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Fukui Gohyakumangoku 100%, rice polishing rate 50% Junmai-ginjou. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle.
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4376 YOROKOBIGAIJIN 悦凱陣 純米吟醸 讃州山田錦 無濾過生 丸尾本店 香川県 27BY(2015) 1800ml
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6858 YOROKOBIGAIJIN 悦凱陣 純米吟醸 赤磐雄町 無濾過生 丸尾本店 香川県 28BY(2016) 1800ml
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A150 SHINRAI Raw 神雷 純米吟醸 千本錦 無濾過生原酒 - unfiltered/unpasteurized/undiluted - 三輪酒造 広島県 R2BY 1800ml
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Locally grown Sanshu Yamada-Nishiki 100%, rice polishing rate 50% Junmai-ginjou. Unfiltered and unpasteurised, aged bottle.
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Akaiwa Omachi 100%, Junmai-ginjou, rice polishing rate : 50%. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle.
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[Unpasteurized, unfiltered, undiluted]
It's a RAW type - unpasteurized, undiluted and unfiltered version of Shinrai Junmai-ginjou. Limited release in early spring only. (The remaining part of the tank will be pasteurised and aged for one year, and will be released as the "Black Label"). Locally grown Senbon-Nishiki 100%, rice polishing rate : 55%, Junmai-Ginjou.
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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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4776 SAWANOHANA 澤の花 純米吟醸 夕涼み 伴野酒造 長野県 720ml
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A311 SHINRAI 神雷 黒ラベル 純米吟醸 千本錦 三輪酒造 広島県 1800ml
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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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Limited Edition : Fresh, soft and fruity. Locally grown Nagano Miyama-Nishiki rice polishing rate : 50%, Junmai-ginjou
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Locally grown Senbon-Nishiki, rice polishing rate 55% Junmai-ginjou. Clean and delicate Ginjou Aroma, sophisticated umami and sharp dry finish. The sake is bottled and aged for one year at low temperature after brewing, then finally released. Well integrated and focused.
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A262 KOKURYUU 黒龍 純米吟醸 夏しぼり 黒龍酒造 福井県 1800ml
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A272 ABEKAN 阿部勘 純米吟醸 雄町 阿部勘酒造 宮城県 720ml
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A062 AKISHIKA 秋鹿 純米吟醸にごり生原酒 霙もよう 秋鹿酒造 大阪府 0302A R2BY(2020) 1800ml
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Summer Edition. Fukui Gohyakumangoku rice polishing rate : 55% Junmai-ginjou
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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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Fizzy and Cloudy. Yamada-Nishiki 100%, Rice polishing rate : 60%, Junmai-ginjou. Yeast 901. Unpasteurised, undiluted. Nihonshu-do +7 / Acidity 2.5 / Amino acid 1.3
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A342 YAHIKOAIKOKU 弥彦愛國 純米吟醸 弥彦酒造 新潟県 720ml
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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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4648 HOUKEN 宝剣 純米吟醸 酒未来 宝剣酒造 広島県 0207A 720ml
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Soil, water, air, rice(Aikoku), yeast and people - 100% made in Yahiko. And label is drawn by local calligrapher one by one. Aikoku is a rice varietal which had been grown in Meiji era. Aikoku doesn't fit today's trend of market taste, but it had possessed many charming points which today's sophisticated sake rice lost.
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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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SAKEMIRAI(酒未来) is a brewer's rice which was developed and provided by 十四代(Juuyondai, Takagi brewery). HOUKEN handled this precious rice perfectly. Very limited production.
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4504 AKISHIKA 秋鹿 純米吟醸にごり生原酒 霙もよう 秋鹿酒造 大阪府 0204A R1BY(2019) 720ml
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6875 AKISHIKA 秋鹿 純米吟醸 超辛口 槽搾直汲 生酒 秋鹿酒造 大阪府 28BY 1800ml
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6966 YOROKOBIGAIJIN 悦凱陣 純米吟醸 赤磐雄町 無濾過生 丸尾本店 香川県 27BY(2015) 1800ml
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Fizzy and Cloudy. Yamada-Nishiki 100%, Rice polishing rate : 60%, Junmai-ginjou. Yeast 901. Unpasteurised, undiluted. Nihonshu-do +11 / Acidity 2.3 / Amino acid 1.2
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Yamada-Nishiki 100%, rice polishing rate : 60%, Junmai-ginjou super dry. Unpasteurised. Yeast No.11 / Nihonshu-do +14 / Acidity 2.2 / Amino acid 1.2
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Akaiwa Omachi 100%, Junmai-ginjou, rice polishing rate : 50%. Produced by small tank with only 600kg of rice. Unfiltered and unpasteurised, aged bottle.
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6491 SUIRYUU 睡龍 純米吟醸 久保本家酒造 奈良県 27BY(2015) 720ml
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6793 YUKINOBIJIN ゆきの美人 純米吟醸 愛山 6号酵母 秋田醸造 秋田県 1800ml
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6728 CHOUCHIN Raw 長珍 純米吟醸 生生熟成5055 無濾過 本生 長珍酒造 愛知県 30BY(2018) 1800ml
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27BY(2015) Junmai-ginjou
Rice polishing rate : 50%
Aged Junmai-ginjou made by "complete fermentation" process.
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Yukino-Bijin
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[Unfiltered, unpasteurised and undiluted]
Raw type under low temperature cellaring. Kouji-mai : Hyougo Yamada-Nishiki 20% + Kake-mai : Hiroshima Hattan-Nishiki 80%, rice polishing rate Kouji-mai 50% and Kake-mai 55%. Nihonshu-do +10.0 / Acidity 1.8
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6870 GONINMUSUME 自然酒五人娘 生酛純米吟醸 寺田本家 千葉県 1800ml
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6839 AKISHIKA 秋鹿 純米吟醸 槽搾直汲 生酒 秋鹿酒造 大阪府 28BY(2016) 1800ml
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6833 GIKYOU 義侠 純米吟醸熟成酒50 山田錦 山忠本家酒造 愛知県 18BY(2006) 1800ml
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Aged bottle. Miyama-Nishiki, rice polishing rate : 60%, Junmai-ginjou. Ambient Yeast / Unfiltered. Release Date : 2017.2
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Junmai-ginjou, Yamada-Nishiki 100%, Rice polishing rate : 60%, Yeast No.901, Unpasteurised, Aged.
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Aged bottle. Hyogo Toujou A class Yamada-Nishiki 100%, rice polishing rate : 50% Junmai-ginjou.
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6495 SUIRYUU 睡龍 生酛純吟 久保本家酒造 奈良県 22BY(2010) 720ml
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5806 HOUKEN 宝剣 純米吟醸 廣島八反錦 湧水仕込 宝剣酒造 広島県 720ml
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22BY(2010) Kimoto Junmai-ginjou
Rice polishing rate : 50%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
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Locally grown Hiroshima Hattan-Nishiki 100%, rice polishing rate : 55%, Junmai-ginjou.
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