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4870 ABEKAN 阿部勘 大吟醸 山田錦 阿部勘酒造 宮城県 1800ml
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Available
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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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4872 ABEKAN 阿部勘 純米吟醸 亀の尾 阿部勘酒造 宮城県 1800ml
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Available
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It has been a while, but Kame-no-o Junmai-Ginjo is back in stock—possibly for the final time. This latest lot is superb—quite possibly the best yet. It offers a soft, elegant clarity, with a subtle bitterness that enhances its refreshing character.
Kame-no-o is a rice varietal for sake making and also edible. This is the ancestor of Sasanishiki and Koshihikari, which are top-quality edible rice today. Kame-no-o completely disappeared in the 1970s. But it was revived in the 1980s. Since its revival, Kame-no-o has gained recognition again as a rare sake rice.
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4873 ABEKAN Rooster 阿部勘 純米吟醸 鶏 阿部勘酒造 宮城県 R6BY 720ml
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Available
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[Restocked!]
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.
>>>More Info
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4875 ABEKAN Yamahai 阿部勘 純米吟醸 山廃仕込 阿部勘酒造 宮城県 720ml
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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
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4876 ABEKAN Yamahai 阿部勘 純米吟醸 山廃仕込 阿部勘酒造 宮城県 1800ml
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Available
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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
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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
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Stockout
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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
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4878 ABEKAN 阿部勘 特別純米 阿部勘酒造 宮城県 1800ml
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Available
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The series bearing the name "Abekan" is a premium brand allocated only to limited authorized retailers. The blue label is a staple among Abekan series. This blue-labeled Tokubetsu-Junmai has a rich, full-bodied taste compared to others in the lineup. Combining Abekan's inherent smoothness with a crisp finish, it achieves an exquisite balance. While Abekan Shuzou is known for its skilled sake brewing using table rice varieties like Sasa-Nishiki, this Tokubetsu-Junmai is also made from the table rice Toyo-Nishiki. Rice polishing ratio: 60%
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4879 ABEKAN 阿部勘 純米 辛口 阿部勘酒造 宮城県 720ml
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Available
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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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4958 SHIKINOMATSUSHIMA 四季の松島 吟醸 阿部勘酒造 宮城県 720ml
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: HK$280.00 SALE HK$168.00
Available
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Although labeled as a Ginjou-Shu, this sake has a rice polishing ratio of 40%, essentially making it a Daiginjou-Shu. It is made from locally grown Yamada-Nishiki and Kura-no-Hana. Shiki-no-Matsushima embodies the refined style of Abekan Shuozu, with a delicate fruity aroma, exceptional clarity, and a crisp yet soft texture. It is recommended for those seeking chicness in sake.
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A014 ABEKAN 阿部勘 大吟醸 山田錦 阿部勘酒造 宮城県 720ml
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Available
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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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A247 SHIKINOMATSUSHIMA 四季の松島 吟醸 阿部勘酒造 宮城県 720ml
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: HK$290.00 SALE HK$188.00
Available
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Although labeled as a Ginjou-Shu, this sake has a rice polishing ratio of 40%, essentially making it a Daiginjou-Shu. It is made from locally grown Yamada-Nishiki and Kura-no-Hana. Shiki-no-Matsushima embodies the refined style of Abekan Shuozu, with a delicate fruity aroma, exceptional clarity, and a crisp yet soft texture. It is recommended for those seeking chicness in sake.
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A307 ABEKAN 阿部勘 純米吟醸 亀の尾 阿部勘酒造 宮城県 720ml
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Available
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It has been a while, but Kame-no-o Junmai-Ginjo is back in stock—possibly for the final time. This latest lot is superb—quite possibly the best yet. It offers a soft, elegant clarity, with a subtle bitterness that enhances its refreshing character.
Kame-no-o is a rice varietal for sake making and also edible. This is the ancestor of Sasanishiki and Koshihikari, which are top-quality edible rice today. Kame-no-o completely disappeared in the 1970s. But it was revived in the 1980s. Since its revival, Kame-no-o has gained recognition again as a rare sake rice.
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A461 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R6BY 720ml
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Available
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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.
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A471 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 R5BY 720ml
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: HK$380.00 SALE HK$268.00
Available
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Premium Abekan has come back with super quality. Made from 100% Hyogo Hakutsuru-Nishiki. This Junmai-Daiginjou is not made every year(the last release was R1BY mature bottle, released in the summer 2022). This is a R5BY. [2024 Release]
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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A643 ABEKAN Cat 阿部勘 純米吟醸 まねき 阿部勘酒造 宮城県 R4BY 720ml
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Available
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[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.
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A812 ABEKAN KAERU HanaM 阿部勘 純米吟醸 花笑む 阿部勘酒造 宮城県 720ml
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Available
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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
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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
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Available
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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.
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B475 ABEKAN 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 1800ml
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Available
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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.
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B654 ABEKAN 阿部勘 特別純米 阿部勘酒造 宮城県 720ml
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Available
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The series bearing the name "Abekan" is a premium brand allocated only to limited authorized retailers. The blue label is a staple among Abekan series. This blue-labeled Tokubetsu-Junmai has a rich, full-bodied taste compared to others in the lineup. Combining Abekan's inherent smoothness with a crisp finish, it achieves an exquisite balance. While Abekan Shuzou is known for its skilled sake brewing using table rice varieties like Sasa-Nishiki, this Tokubetsu-Junmai is also made from the table rice Toyo-Nishiki. Rice polishing ratio: 60%
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