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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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B625 HATSUGASUMI 初霞 特別純米 HG 久保本家酒造 奈良県 R6BY (2024) 1800ml
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B568 HATSUGASUMI 初霞 特別純米 温故知新 久保本家酒造 奈良県 R5BY(2023) 1800ml
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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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R6BY(2024) HG (Journey to the Manyōshū Era)
Its striking yellow hue and bold "HG" lettering create a modern, edgy first impression. Yet the label's gentle mountain foothills, starry sky, sunrise, moon, and noble poet draw us across time to the Manyōshū era. Indeed, it must be Kakinomoto no Hitomaro: *Over the eastern fields, the glimmering haze arises; Looking back, I see the moon has tilted.* (Manyōshū vol.1 #48). Uda—home to Kubohonke Shuzō—is precisely where Hitomaro composed this poem.
Hatsugasumi HG Label embodies toji Mr. Kato's balance of richness and sharpness through complete fermentation and careful aging. Brewed with Gohyakumangoku and Nipponbare rice (60% polishing), it's ideal at room temperature or kanzake (warmed).
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R5BY(2023) Onko-Chishin (Learn from the past)
The DNA of Kubo-Honke Shuzo, where over 300 years of inherited tradition coexist with a spirit of innovation that breaks conventional wisdom, can be summed up in one phrase: "Onko Chishin" (learning from the past to develop new insights). This sake proudly bears that phrase on its label.
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"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Gohyakumangoku and Nippon-bare, rice polishing rate : 60%.
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B138 HATSUGASUMI 初霞 特別純米 一所懸命 久保本家酒造 奈良県 R1BY(2019-20) 1800ml
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6429 HATSUGASUMI 初霞 特別純米 久保本家酒造 奈良県 R4BY(2022) 720ml
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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
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R1BY(2019) Issho-Kenmei
"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Gohyakumangoku and Nippon-bare, rice polishing rate : 60%.
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R4BY(2022) Tokubetsu-junmai
"Hatsugasumi" is a traditional brand of Kubo-Honke Shuzou. Mr.Kato(Toji) has expressed the balance between richness and sharpness. It's a great model of the authentic sake made by "complete fermentation". Released after several years ageing period. Good for room temperature and Kanzake(warm/hot). Rice from local, polishing rate : 60%.
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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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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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6551 KAKUREI Raw 鶴齢 特別純米 瀬戸産雄町55 生原酒 - unpasteurized/undiluted - 青木酒造 新潟県 R6BY 720ml
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: HK$240.00 SALE HK$158.00
Available
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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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[Unpasteurised, undiluted]
R6BY Tokubetsu-junmai-shu made with Omachi rice from Seto as a raw version. Fresh, rich, thick and good structure. The nama genshu series (raw type) produced by Aoki Brewery is ultimately refined every year.
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