{"title":"阿部勘酒造 Abekan Shuzo","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shiogama_abekan_banner_01_1200x1800_fdde5767-a329-4f1e-bb8b-bde6a594d17e.jpg?v=1783063450\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch2\u003eEntrusted with Brewing \"Omiki\"\u003c\/h2\u003e\n\u003ch3\u003eDuring the feudal domain era (Edo era), Shiogama flourished as a temple town serving Shiogama Shrine—deeply revered by the Date clan, lords of the Sendai domain—and as the maritime gateway to Sendai. Benefiting from privileges such as tax exemptions, it developed into a lively hub where inns and entertainment quarters lined the approaches to the shrine, welcoming numerous travelers.\u003c\/h3\u003e\n\u003ch3\u003eAbekan Shuzo, which had long operated a shop with its gate at the foot of Shiogama Shrine, began brewing sake in 1716 (Kyōhō 1) after being granted a brewing license by order of the Date domain. It was appointed as the official brewer of sacred sake (omiki) for the shrine.\u003c\/h3\u003e\n\u003ch3\u003eFor over 300 years, the brewery has carried out the important role of producing omiki for Shiogama Shrine and Shiwahiko Shrine. The current Kuramoto (head of the brewery) is the 15th-generation, Mr. Abe Masahiro.\u003c\/h3\u003e\n\u003ch3\u003eAlthough the scale of production is not large, the brewery prioritizes small-batch, high-quality brewing over mass production, and all sake produced is sold under its own label.\u003c\/h3\u003e\n\u003ch3\u003eUsing primarily rice from Miyagi Prefecture, Abekan’s style emphasizes both the natural umami of the rice and a clean, crisp finish, resulting in sake that pairs effortlessly with food and encourages another sip. It complements the food culture of the port town of Shiogama—especially its fresh seafood—and suits a wide range of occasions, from everyday meals to celebratory gatherings, accompanying people’s lives in many settings.\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch2\u003eSushi\u003c\/h2\u003e\n\u003ch3\u003eAbekan is particularly renowned as a sake that pairs exceptionally well with sushi. The Sanriku coast is famous for seafood, especially Shiogama Fishing Port has the highest tuna catch volume in Japan. Moreover, Shiogama has the highest number of sushi restaurants per capita in the country.\u003c\/h3\u003e\n\u003ch3\u003eSushi in Shiogama embodies a distinct philosophy from that of Edomae. While Edomae emphasizes seasoning and knife techniques applied to the toppings, Shiogama places value on the intrinsic flavour of impeccably fresh ingredients. Such freshness carries a quiet yet powerful umami on its own.\u003c\/h3\u003e\n\u003ch3\u003eOver many years, Abekan Shuzo has shaped Shiogama’s food culture alongside its fish and sushi. In 2026, the brewery has renewed the series, completely revising its flavour design and refining its precision.\u003c\/h3\u003e","products":[{"product_id":"a270-abekan-summer-tide-720ml","title":"[A270] Shiogama Abekan Summer Tide 塩竈阿部勘 夏の潮 金魚 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003e“Summer Tide”—promises an exceptional drinking experience. As you may know, Abekan pairs beautifully with sushi and sashimi. As noted in small print on the label, it also goes particularly well with wasabi and other condiments. Indeed, spices and herbs such as wasabi, pepper, chili flakes, sanshō, green onion, and myōga enhance the sake’s crisp finish, adding both depth and a refreshing lift.\u003c\/p\u003e\n\u003cp\u003eThis season's Summer Tide features a label design created by Shiogama-based artist Oda Yūji. Depicted in watercolor are the sea of Shiogama seen through the glass, fireworks reminiscent of the Minato Festival, and goldfish swimming gracefully. The soft color palette and use of blank space evoke the gentle atmosphere of summer in this port town.\u003c\/p\u003e\n\u003cp\u003eThe name has also changed slightly—from “Abekan” to “Shiogama Abekan”—highlighting its stronger connection to the local area. And while we call it “Goldfish,” you won’t find the word “Goldfish” anywhere on the bottle. Its actual name is “Summer Tide.”\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_goldfish_2026_label_01_939x1100_cad644ee-dc97-4033-bfaa-7e281b142d5d.jpg?v=1783073892\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49304420876516,"sku":"T02040176KCC0000","price":240.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A270_abekan_735x735_08.jpg?v=1783062470"},{"product_id":"a269-abekan-summer-tide-1800ml","title":"[A269] Shiogama Abekan Summer Tide 塩竈阿部勘 夏の潮 金魚 阿部勘酒造 宮城県 1800ml","description":"\u003cp\u003e“Summer Tide”—promises an exceptional drinking experience. As you may know, Abekan pairs beautifully with sushi and sashimi. As noted in small print on the label, it also goes particularly well with wasabi and other condiments. Indeed, spices and herbs such as wasabi, pepper, chili flakes, sanshō, green onion, and myōga enhance the sake’s crisp finish, adding both depth and a refreshing lift.\u003c\/p\u003e\n\u003cp\u003eThis season's Summer Tide features a label design created by Shiogama-based artist Oda Yūji. Depicted in watercolor are the sea of Shiogama seen through the glass, fireworks reminiscent of the Minato Festival, and goldfish swimming gracefully. The soft color palette and use of blank space evoke the gentle atmosphere of summer in this port town.\u003c\/p\u003e\n\u003cp\u003eThe name has also changed slightly—from “Abekan” to “Shiogama Abekan”—highlighting its stronger connection to the local area. And while we call it “Goldfish,” you won’t find the word “Goldfish” anywhere on the bottle. Its actual name is “Summer Tide.”\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_goldfish_2026_label_01_939x1100_cad644ee-dc97-4033-bfaa-7e281b142d5d.jpg?v=1783073892\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49311341019364,"sku":"T02040176KCS0000","price":480.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A269_abekan_735x735_06.jpg?v=1783073565"},{"product_id":"a981-shiogama-abekan-gencho-1800ml","title":"[A981] Shiogama Abekan Gencho 塩竈阿部勘 玄潮 阿部勘酒造 宮城県 1800ml","description":"\u003cp\u003eAbekan is particularly renowned as a sake that pairs exceptionally well with sushi. The Sanriku coast is famous for seafood, especially Shiogama Fishing Port has the highest tuna catch volume in Japan. Moreover, Shiogama has the highest number of sushi restaurants per capita in the country. \u003c\/p\u003e\n\u003cp\u003eSushi in Shiogama embodies a distinct philosophy from that of Edomae. While Edomae emphasizes seasoning and knife techniques applied to the toppings, Shiogama places value on the intrinsic flavour of impeccably fresh ingredients. Such freshness carries a quiet yet powerful umami on its own.\u003c\/p\u003e\n\u003cp\u003eOver many years, Abekan Shuzo has shaped Shiogama’s food culture alongside its fish and sushi. In 2026, the brewery has renewed the series, completely revising its flavour design and refining its precision. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cmeta charset=\"utf-8\"\u003eGenchō\u003c\/h3\u003e\n\u003cp\u003eGenchō is characterized by a delicate, refined aroma with a sense of clarity. A soft texture, transparency, and a crisp, refreshing finish enhance the natural flavours of food ingrediants. While carrying forward the hallmarks of Abekan, it presents a cleaner profile with heightened definition.\u003c\/p\u003e\n\u003cp\u003eNo specific classification such as Daiginjo or Junmai Ginjo is indicated. The rice polishing ratio is 55%, the sake rice is undisclosed, and the ingredients list includes only rice and koji. No production date is shown.\u003c\/p\u003e\n\u003cp\u003eThe bottle design differs between the 720 ml and 1.8 L formats. The flavour profile also varies between the two (which, of course, can be said of many sake and wines). As of July 2026, the 720 ml shows more softness, while the 1.8 L presents a more pronounced dryness.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shiogama_abekan_banner_01_490x735_78d3d884-429d-4f8c-976d-c1ee9c1be33b.jpg?v=1786011981\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49588255097060,"sku":"T02040176FCS0000","price":480.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A981_abekan_gencho_735x735_01.jpg?v=1786012003"},{"product_id":"b672-shiogama-abekan-gencho-720ml","title":"[B672] Shiogama Abekan Gencho 塩竈阿部勘 玄潮 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eAbekan is particularly renowned as a sake that pairs exceptionally well with sushi. The Sanriku coast is famous for seafood, especially Shiogama Fishing Port has the highest tuna catch volume in Japan. Moreover, Shiogama has the highest number of sushi restaurants per capita in the country. \u003c\/p\u003e\n\u003cp\u003eSushi in Shiogama embodies a distinct philosophy from that of Edomae. While Edomae emphasizes seasoning and knife techniques applied to the toppings, Shiogama places value on the intrinsic flavour of impeccably fresh ingredients. Such freshness carries a quiet yet powerful umami on its own.\u003c\/p\u003e\n\u003cp\u003eOver many years, Abekan Shuzo has shaped Shiogama’s food culture alongside its fish and sushi. In 2026, the brewery has renewed the series, completely revising its flavour design and refining its precision. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cmeta charset=\"utf-8\"\u003eGenchō\u003c\/h3\u003e\n\u003cp\u003eGenchō\u003cstrong\u003e \u003c\/strong\u003eis characterized by a delicate, refined aroma with a sense of clarity. A soft texture, transparency, and a crisp, refreshing finish enhance the natural flavours of food ingrediants. While carrying forward the hallmarks of Abekan, it presents a cleaner profile with heightened definition.\u003c\/p\u003e\n\u003cp\u003eNo specific classification such as Daiginjo or Junmai Ginjo is indicated. The rice polishing ratio is 55%, the sake rice is undisclosed, and the ingredients list includes only rice and koji. No production date is shown.\u003c\/p\u003e\n\u003cp\u003eThe bottle design differs between the 720 ml and 1.8 L formats. The flavour profile also varies between the two (which, of course, can be said of many sake and wines). As of July 2026, the 720 ml shows more softness, while the 1.8 L presents a more pronounced dryness.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/shiogama_abekan_banner_01_490x735_78d3d884-429d-4f8c-976d-c1ee9c1be33b.jpg?v=1786011981\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49588264698084,"sku":"T02040176FCC0000","price":240.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A980_abekan_gencho_735x735_01.jpg?v=1786012458"},{"product_id":"4872-abekan-kame-no-o-1800ml","title":"[4872] Abekan Kame-no-o 阿部勘 純米吟醸 亀の尾 阿部勘酒造 宮城県 1800ml","description":"\u003cp\u003eIt has been a while, but Kame-no-o Junmai-Ginjo is back in stock—possibly for the final time. Abekan Shuzō is planning a full renewal of the series, including a significant overhaul of the lineup. While they are expected to continue brewing sake using Kame-no-o rice, both the label and flavor profile will likely change.\u003c\/p\u003e\n\u003cp\u003eThis latest lot is superb—quite possibly the best yet. It offers a soft, elegant clarity, with a subtle bitterness that enhances its refreshing character.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eKame-no-o\u003c\/h3\u003e\n\u003cp\u003e\u003cbr\u003eKame-no-o is a historical rice variety used for both sake brewing and eating. In 1893, a farmer named Kameji Abe discovered three ears of rice that had successfully ripened while the rest of the indigenous Sōbewase crop was destroyed by cold weather. He spent several years multiplying and refining the strain. After sharing it with his neighbors, Kame-no-o became highly popular across northern Japan for several decades. Eventually, newer improved varieties took over, and Kame-no-o completely disappeared by the 1970s. However, it was meticulously revived in the 1980s. Since its comeback, Kame-no-o has regained deep recognition as a rare, premium sake rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_kamenoo_01_490x735_0779b17f-3409-4b3a-938a-08e85e5645c2.jpg?v=1786013682\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49588316012772,"sku":"T02040176BCS0000","price":480.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4872_abekan_735x735_02.jpg?v=1786013730"},{"product_id":"a307-abekan-kame-no-o-720ml","title":"[A307] Abekan Kame-no-o 阿部勘 純米吟醸 亀の尾 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eIt has been a while, but Kame-no-o Junmai-Ginjo is back in stock—possibly for the final time. Abekan Shuzō is planning a full renewal of the series, including a significant overhaul of the lineup. While they are expected to continue brewing sake using Kame-no-o rice, both the label and flavor profile will likely change.\u003c\/p\u003e\n\u003cp\u003eThis latest lot is superb—quite possibly the best yet. It offers a soft, elegant clarity, with a subtle bitterness that enhances its refreshing character.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eKame-no-o\u003c\/h3\u003e\n\u003cp\u003e\u003cbr\u003eKame-no-o is a historical rice variety used for both sake brewing and eating. In 1893, a farmer named Kameji Abe discovered three ears of rice that had successfully ripened while the rest of the indigenous Sōbewase crop was destroyed by cold weather. He spent several years multiplying and refining the strain. After sharing it with his neighbors, Kame-no-o became highly popular across northern Japan for several decades. Eventually, newer improved varieties took over, and Kame-no-o completely disappeared by the 1970s. However, it was meticulously revived in the 1980s. Since its comeback, Kame-no-o has regained deep recognition as a rare, premium sake rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_kamenoo_01_490x735_0779b17f-3409-4b3a-938a-08e85e5645c2.jpg?v=1786013682\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49588445839588,"sku":"T02040176BCC000A","price":240.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4871_abekan_735x735_02.jpg?v=1786015091"},{"product_id":"4878-abekan-blue-1800ml","title":"[4878] Abekan Blue 阿部勘 特別純米酒 阿部勘酒造 宮城県 1800ml","description":"\u003cp\u003eFrom the very beginning, we tasted every Abekan cuvée across a wide range of temperatures, multiple times over—from their entry-level sake to their Junmai, Junmai Ginjō, and even Daiginjō. Yet, we always reached the same conclusion: they were undeniably best suited for chilling. Because we already carried plenty of sake ideal for warming, we felt no need to go out of our way to heat Abekan.\u003c\/p\u003e\n\u003cp\u003eThat all changed with Abekan Blue. It completely shattered our long-held assumption that Abekan must be enjoyed chilled. More than that, it became a major turning point for us, unlocking a deeper understanding of how to successfully warm their other cuvées as well. While there is no shortage of sake built for warming, there is a singular, distinctive character that only warmed Abekan can express.\u003c\/p\u003e\n\u003cp\u003eFor restaurant and bar professionals aiming for precise, elevated pairings, mastering the art of warming a delicate sake like Abekan is well worth the effort. That said, if you prefer simplicity, it remains absolutely delicious served straight from the fridge.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_tokubetsu_junmai_banner_02_490x735_a2cfd426-35a9-4891-ab26-a8822b2dab92.jpg?v=1786015530\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49588474675428,"sku":"T02040176EBS0000","price":440.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4878_abekan_735x735_02.jpg?v=1786015678"},{"product_id":"b654-abekan-blue-720ml","title":"[B654] Abekan Blue 阿部勘 特別純米酒 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eFrom the very beginning, we tasted every Abekan cuvée across a wide range of temperatures, multiple times over—from their entry-level sake to their Junmai, Junmai Ginjō, and even Daiginjō. Yet, we always reached the same conclusion: they were undeniably best suited for chilling. Because we already carried plenty of sake ideal for warming, we felt no need to go out of our way to heat Abekan.\u003c\/p\u003e\n\u003cp\u003eThat all changed with Abekan Blue. It completely shattered our long-held assumption that Abekan must be enjoyed chilled. More than that, it became a major turning point for us, unlocking a deeper understanding of how to successfully warm their other cuvées as well. While there is no shortage of sake built for warming, there is a singular, distinctive character that only warmed Abekan can express.\u003c\/p\u003e\n\u003cp\u003eFor restaurant and bar professionals aiming for precise, elevated pairings, mastering the art of warming a delicate sake like Abekan is well worth the effort. That said, if you prefer simplicity, it remains absolutely delicious served straight from the fridge.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_tokubetsu_junmai_banner_02_490x735_a2cfd426-35a9-4891-ab26-a8822b2dab92.jpg?v=1786015530\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49588501709028,"sku":"T02040176EBC000A","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B654_abekan_735x735_01.jpg?v=1786015829"},{"product_id":"4877-abekan-shinriki-720ml","title":"[4877] Abekan Shinriki 阿部勘 特別純米 神力 長期低温熟成 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eAbekan's long-term, low-temperature aged sake (R4BY). It might come as a surprise to see an aged sake from Abekan Shuzō, but come to think of it, they did release a Junmai Daiginjo made with Hakutsuru Nishiki from R1BY (2019–2020) in the summer of 2022. So it seems that brewing sake for long-term ageing is something they do from time to time.\u003c\/p\u003e\n\u003cp\u003eThat said, 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 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.\u003c\/p\u003e\n\u003cp\u003eWe were also surprised to see that they used the rice variety Shinriki (from Kumamoto). It’s a fairly rare sake rice variety. The sake is clean and transparent, showing excellent restraint. Furthermore, low-temperature aging is believed to have refined it by stripping away any harshness, enhancing its sophistication. This indeed highlights the perfect synergy between Abekan’s style and the inherent qualities of this sake rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_shinriki_banner_01_490x735_7f49848e-f2c3-41a5-bd66-72c5d413e3ea.jpg?v=1786877623\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShinriki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“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.\u003c\/p\u003e\n\u003cp\u003eIn 1877 (Meiji 10), farmer Shigejiro Maruo from Mitsu Town, Tatsuno City, Hyogo Prefecture, found just three awnless ears while cultivating “Hodoyoshi” (meaning \"fairly good\") rice in his paddy field and began breeding them. He initially named the variety “Kiryōyoshi” (meaning \"good‑looking\").\u003c\/p\u003e\n\u003cp\u003eUpon 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.\u003c\/p\u003e\n\u003cp\u003eBecause of its soft texture, high polishing is difficult, and its flavor profile is not suited for table eating. However, as a sake rice, it is ideal for koji production and dissolves easily during fermentation. It contains very few components that impart off-flavors, resulting in a remarkably clear and clean sake.\u003c\/p\u003e\n\u003cp\u003eIt spread nationwide and was widely cultivated across major sake-producing regions until the early Showa era, but it eventually disappeared amid successive waves of modern breeding improvements. Since its revival in the 1990s, its superior aptitude for sake brewing has been enthusiastically re-evaluated. It is currently produced in Kumamoto, Hyogo, and Fukui Prefectures; however, because the strains in each region were independently revived from separate preserved seed stocks, each variant possesses a slightly different character.\u003c\/p\u003e\n\u003cp\u003eIt stands as an foundational ancestral rice for many modern sake-brewing varieties, serving as a root genetic line for legendary sake rices such as Gohyakumangoku, Miyamanishiki, and Tamasakae.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49659695136996,"sku":"T02040176EBC0000","price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4877_abekan_shinriki_735x735_01.jpg?v=1786877874"},{"product_id":"4875-abekan-yamahai-720ml","title":"[4875] Abekan Yamahai 阿部勘 純米吟醸 山廃仕込み 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eYamahai from Abekan? Indeed, it offers a distinctive taste not seen in the brewery’s usual lineup. While it retains the brand’s hallmark purity — a refreshing aroma, smooth texture, and a crisp, dry finish free from any ostentatious impression — it also carries a subtle complexity, an uncommon nuance that quietly shifts its expression. Rather than boldly declaring its yamahai character, this sake is crafted with restraint and elegance. For Abekan, it feels both new and traditional; within the broader yamahai category, it stands out as a refined newcomer with a unique personality.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWhat deserves special attention is the sake rice, Gin no Iroha. Abekan Shuzō clearly shows conviction in choosing Gin no Iroha to craft this Yamahai Junmai-Ginjo. The rice leaves a stellar impression; it tastes wonderful right now, while promising beautiful development over the coming months. For breweries in Miyagi Prefecture, Gin no Iroha will undoubtedly continue to establish itself as an increasingly important variety in the years ahead.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/01\/24\/yamahai-from-abekan\/\" target=\"_blank\" title=\"Abekan Yamahai 阿部勘 山廃\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_yamahai_banner_01_490x735_ae954673-8c05-477a-b908-f541646aed3a.jpg?v=1787039749\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eInterestingly, the pattern in the background of the label is a design based on the chemical structural formula of lactic acid.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYamahai Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYamahai is a historic, artisanal brewing method that relies entirely on natural, wild lactic acid bacteria from the brewery’s air, rather than adding commercially cultured acid.\u003c\/p\u003e\n\u003cp\u003eHistorically, the traditional Kimoto method required a grueling, overnight manual process called Yama-oroshi, where brewers stood over tubs in the freezing winter to mash the steamed rice and koji into a paste, believing it was necessary to dissolve the rice and cultivate the bacteria.\u003c\/p\u003e\n\u003cp\u003eHowever, in 1909, national researchers discovered a scientific breakthrough: if the temperature was meticulously controlled at the start of brewing, the natural enzymes in the koji would automatically dissolve the rice on their own, completely eliminating the need for physical mashing. This led to the creation of the Yamahai method—literally meaning the \"elimination (hai) of Yama-oroshi.\u003c\/p\u003e\n\u003cp\u003e\"While it discarded the backbreaking physical labor, Yamahai remains a highly time-consuming technique that takes twice as long as modern brewing. It requires master brewers to flawlessly manage invisible microorganisms over a month-long period. Today, Yamahai sakes are highly celebrated worldwide for their rich, deep umami, intricate complexity, and vibrant acidity, making them exceptionally well-suited for serving warm (Kanzake).\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49671564230884,"sku":"T02040176DCC0000","price":240.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4875_abekan_yamahai_735x735_01.jpg?v=1787039461"},{"product_id":"4876-abekan-yamahai-1800ml","title":"[4876] Abekan Yamahai 阿部勘 純米吟醸 山廃仕込み 阿部勘酒造 宮城県 1800ml","description":"\u003cp\u003eYamahai from Abekan? Indeed, it offers a distinctive taste not seen in the brewery’s usual lineup. While it retains the brand’s hallmark purity — a refreshing aroma, smooth texture, and a crisp, dry finish free from any ostentatious impression — it also carries a subtle complexity, an uncommon nuance that quietly shifts its expression. Rather than boldly declaring its yamahai character, this sake is crafted with restraint and elegance. For Abekan, it feels both new and traditional; within the broader yamahai category, it stands out as a refined newcomer with a unique personality.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWhat deserves special attention is the sake rice, Gin no Iroha. Abekan Shuzō clearly shows conviction in choosing Gin no Iroha to craft this Yamahai Junmai-Ginjo. The rice leaves a stellar impression; it tastes wonderful right now, while promising beautiful development over the coming months. For breweries in Miyagi Prefecture, Gin no Iroha will undoubtedly continue to establish itself as an increasingly important variety in the years ahead.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/01\/24\/yamahai-from-abekan\/\" target=\"_blank\" title=\"Abekan Yamahai 阿部勘 山廃\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_yamahai_banner_01_490x735_ae954673-8c05-477a-b908-f541646aed3a.jpg?v=1787039749\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eInterestingly, the pattern in the background of the label is a design based on the chemical structural formula of lactic acid.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYamahai Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYamahai is a historic, artisanal brewing method that relies entirely on natural, wild lactic acid bacteria from the brewery’s air, rather than adding commercially cultured acid.\u003c\/p\u003e\n\u003cp\u003eHistorically, the traditional Kimoto method required a grueling, overnight manual process called Yama-oroshi, where brewers stood over tubs in the freezing winter to mash the steamed rice and koji into a paste, believing it was necessary to dissolve the rice and cultivate the bacteria.\u003c\/p\u003e\n\u003cp\u003eHowever, in 1909, national researchers discovered a scientific breakthrough: if the temperature was meticulously controlled at the start of brewing, the natural enzymes in the koji would automatically dissolve the rice on their own, completely eliminating the need for physical mashing. This led to the creation of the Yamahai method—literally meaning the \"elimination (hai) of Yama-oroshi.\u003c\/p\u003e\n\u003cp\u003e\"While it discarded the backbreaking physical labor, Yamahai remains a highly time-consuming technique that takes twice as long as modern brewing. It requires master brewers to flawlessly manage invisible microorganisms over a month-long period. Today, Yamahai sakes are highly celebrated worldwide for their rich, deep umami, intricate complexity, and vibrant acidity, making them exceptionally well-suited for serving warm (Kanzake).\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49671880081636,"sku":"T02040176DCS0000","price":480.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4876_abekan_yamahai_735x735_01.jpg?v=1787040533"},{"product_id":"a812-abekan-kaeru-hanam-720ml","title":"[A812] Abekan Kaeru HanaM 阿部勘 純米吟醸 蛙 花笑む 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eThe Abekan KAERU series makes a comeback after three years—this time, named \"HanaEmu\" (Flower Smiling). \"HanaEmu\" is an ancient Japanese expression carrying beautiful meanings such as \"flowers blooming,\" \"bearing fruit,\" or \"a beaming smile.\" For convenience, we will refer to it here as \"HanaM.\" This Junmai Ginjo is crafted using Miyagi Prefecture's \"Gin-no-Iroha\" rice, polished down to 55%.\"\u003c\/p\u003e\n\u003cp\u003eGin-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. This season, they are utilizing the rice for both HanaM and a Yamahai Junmai Ginjo. This particular rice variety seems to yield a surprisingly full-bodied flavor profile. Combined with a subtle sweetness and a rounded mouthfeel, HanaM delivers considerable volume and presence despite its low 13% alcohol content. Interestingly, the previous White Label release also developed a remarkably rich, thickened flavor after a few months on the market, showing the fascinating potential of this rice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/01\/18\/kaeru-hana-m\/\" title=\"Abekan Kaeru HanaM 阿部勘 純米吟醸 蛙 花笑む\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_kaeru_hanaM_banner_01_490x735_8f848151-4753-41a2-a17b-dd9e77574c4d.jpg?v=1787040852\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eInterestingly, the pattern in the background of the label is a design based on the chemical structural formula of lactic acid.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYamahai Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYamahai is a historic, artisanal brewing method that relies entirely on natural, wild lactic acid bacteria from the brewery’s air, rather than adding commercially cultured acid.\u003c\/p\u003e\n\u003cp\u003eHistorically, the traditional Kimoto method required a grueling, overnight manual process called Yama-oroshi, where brewers stood over tubs in the freezing winter to mash the steamed rice and koji into a paste, believing it was necessary to dissolve the rice and cultivate the bacteria.\u003c\/p\u003e\n\u003cp\u003eHowever, in 1909, national researchers discovered a scientific breakthrough: if the temperature was meticulously controlled at the start of brewing, the natural enzymes in the koji would automatically dissolve the rice on their own, completely eliminating the need for physical mashing. This led to the creation of the Yamahai method—literally meaning the \"elimination (hai) of Yama-oroshi.\u003c\/p\u003e\n\u003cp\u003e\"While it discarded the backbreaking physical labor, Yamahai remains a highly time-consuming technique that takes twice as long as modern brewing. It requires master brewers to flawlessly manage invisible microorganisms over a month-long period. Today, Yamahai sakes are highly celebrated worldwide for their rich, deep umami, intricate complexity, and vibrant acidity, making them exceptionally well-suited for serving warm (Kanzake).\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49671903707364,"sku":"T02040176NCC0000","price":240.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A812_abekan_Kaeru_735x735_02.jpg?v=1787040874"},{"product_id":"a461-abekan-junmai-daiginjo-720ml","title":"[A461] Abekan Junmai Daiginjo 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003ePremium Abekan. Crafted from 100% Hyogo-grown Hakutsuru-Nishiki rice. Because Hakutsuru-Nishiki is produced in such extremely limited quantities, this precious Junmai Daiginjo is not a guaranteed annual release. Fortunately, we were able to secure two consecutive vintages: R5BY and R6BY. It is delicate and silky, offering an exquisite texture paired with crystalline clarity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2025\/01\/27\/sushi-and-abekans-three-daiginjou\/\" target=\"_blank\" title=\"Abekan 阿部勘\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_hakutsuru_nishiki_banner_02_490x735_3becbd27-0b4e-4db3-ad81-ffa9e1a5b736.jpg?v=1787048223\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHakutsuru-Nishiki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHakutsuru-Nishiki is a premium, proprietary sake rice variety developed by Hakutsuru Sake Brewing in Hyogo Prefecture. It shares a rare \"sibling\" relationship with Yamada-Nishiki, the undisputed king of sake rice. Like its famous sibling, Hakutsuru-Nishiki is a crossbreed of the legendary heirloom strains Yamada-Ho and Tankan-Wataribune. Following eight years of rigorous research and cross-selection, Hakutsuru successfully stabilized the grain and officially registered it in 2007.\u003c\/p\u003e\n\u003cp\u003eBeyond producing exceptionally clean sake with complex, floral aromatics, Hakutsuru-Nishiki offers distinct agricultural benefits: its stalks grow slightly shorter than Yamada-Nishiki, making it sturdier against harsh weather. The large grains also boast a magnificent shinpaku (white starch core) that resists cracking during high-ratio milling.\u003c\/p\u003e\n\u003cp\u003eWhile originally exclusive to Hakutsuru, this exceptional rice is now shared with a select group of Japan's top cult breweries—including the makers of abekan and Juyondai—solidifying its reputation as a modern masterpiece in sake agriculture.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49672529182948,"sku":"T02040176KDC000A","price":268.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A447_abekan_735x735_02.jpg?v=1787048121"},{"product_id":"b475-abekan-junmai-daiginjo-r6by-1800ml","title":"[B475] Abekan Junmai Daiginjo 阿部勘 純米大吟醸 白鶴錦 阿部勘酒造 宮城県 1800ml","description":"\u003cp\u003ePremium Abekan. Crafted from 100% Hyogo-grown Hakutsuru-Nishiki rice. Because Hakutsuru-Nishiki is produced in such extremely limited quantities, this precious Junmai Daiginjo is not a guaranteed annual release. Fortunately, we were able to secure two consecutive vintages: R5BY and R6BY. It is delicate and silky, offering an exquisite texture paired with crystalline clarity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2025\/01\/27\/sushi-and-abekans-three-daiginjou\/\" target=\"_blank\" title=\"Abekan 阿部勘\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_hakutsuru_nishiki_banner_02_490x735_3becbd27-0b4e-4db3-ad81-ffa9e1a5b736.jpg?v=1787048223\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHakutsuru-Nishiki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHakutsuru-Nishiki is a premium, proprietary sake rice variety developed by Hakutsuru Sake Brewing in Hyogo Prefecture. It shares a rare \"sibling\" relationship with Yamada-Nishiki, the undisputed king of sake rice. Like its famous sibling, Hakutsuru-Nishiki is a crossbreed of the legendary heirloom strains Yamada-Ho and Tankan-Wataribune. Following eight years of rigorous research and cross-selection, Hakutsuru successfully stabilized the grain and officially registered it in 2007.\u003c\/p\u003e\n\u003cp\u003eBeyond producing exceptionally clean sake with complex, floral aromatics, Hakutsuru-Nishiki offers distinct agricultural benefits: its stalks grow slightly shorter than Yamada-Nishiki, making it sturdier against harsh weather. The large grains also boast a magnificent shinpaku (white starch core) that resists cracking during high-ratio milling.\u003c\/p\u003e\n\u003cp\u003eWhile originally exclusive to Hakutsuru, this exceptional rice is now shared with a select group of Japan's top cult breweries—including the makers of abekan and Juyondai—solidifying its reputation as a modern masterpiece in sake agriculture.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49678950170852,"sku":"T02040176KDS000A","price":555.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A448_abekan_735x735_03.jpg?v=1787133877"},{"product_id":"a174-abekan-daiginjo-720ml","title":"[A174] Abekan Daiginjo 阿部勘 大吟醸 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eAbekan Daiginjo represents the pinnacle of the Abekan lineup. Crafted from 100% premium Hyogo Yamada Nishiki rice polished down to 40%, this refined sake is a masterpiece of artisanal, handcrafted brewing.\u003c\/p\u003e\n\u003cp\u003eIt delivers an elegant aroma of fresh melon and pear, paired with a silky-smooth texture and a crisp, clean finish. While it beautifully complements delicate seafood, its vibrant acidity and clean structure also make it an exceptional pairing for rich Wagyu beef, effortlessly cutting through the marbling.\u003c\/p\u003e\n\u003cp\u003eThis versatile sake can also be enjoyed in a wine glass to fully appreciate its expressive aromas.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2025\/01\/27\/sushi-and-abekans-three-daiginjou\/\" title=\"Abekan 阿部勘\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_banner_08_490x735_0feefd95-8a16-4686-b729-9e0e04c7b60d.jpg?v=1787134331\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYamada-Nishiki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe sake rice used is the well-known Yamada-Nishiki, which boasts the largest production volume in Japan today. When people get deeply into sake, most tend to chase rare rice varieties—and we, too, were no different. The same is true for wine; drinkers are often attracted to stories of rare grapes grown only in specific regions, or the revival of extinct varieties. In that context, major varieties can sometimes be dismissed as lacking rarity, and therefore seen as boring. However, those who drink sake over the long term eventually come to understand the true greatness of Yamada-Nishiki.\u003c\/p\u003e\n\u003cp\u003eIn the wine world, Château Latour and Dominus are crafted from Cabernet Sauvignon, Pétrus from Merlot, and Montrachet from Chardonnay. These world-class wines are made from the most popular grape varieties on earth. (Though it might be more accurate to say that it was precisely because such legendary wines existed that these grape varieties came to be cultivated globally.) Similarly, the finest sake is born from Yamada-Nishiki, the most dominant variety. Its flavor profile is spectacularly gorgeous.\u003c\/p\u003e\n\u003cp\u003eYamada-Nishiki grows to about 130 cm tall, making it fragile and prone to falling over in the wind. It takes a long time to mature and is vulnerable to diseases and pests, making it difficult to cultivate. Yet for sake brewers, it is highly manageable and considered the ultimate canvas. It is perfectly suited for high polishing rates, making it ideal for brewing Ginjo-style sake.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49678999650532,"sku":"T02040176AHC000D","price":380.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A034_abekan_735x735_01.jpg?v=1787134454"},{"product_id":"a392-abekan-daiginjo-1800ml","title":"[A392] Abekan Daiginjo 阿部勘 大吟醸 阿部勘酒造 宮城県 1800ml","description":"\u003cp\u003eAbekan Daiginjo represents the pinnacle of the Abekan lineup. Crafted from 100% premium Hyogo Yamada Nishiki rice polished down to 40%, this refined sake is a masterpiece of artisanal, handcrafted brewing.\u003c\/p\u003e\n\u003cp\u003eIt delivers an elegant aroma of fresh melon and pear, paired with a silky-smooth texture and a crisp, clean finish. While it beautifully complements delicate seafood, its vibrant acidity and clean structure also make it an exceptional pairing for rich Wagyu beef, effortlessly cutting through the marbling.\u003c\/p\u003e\n\u003cp\u003eThis versatile sake can also be enjoyed in a wine glass to fully appreciate its expressive aromas.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2025\/01\/27\/sushi-and-abekans-three-daiginjou\/\" title=\"Abekan 阿部勘\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about this bottle at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_banner_08_490x735_0feefd95-8a16-4686-b729-9e0e04c7b60d.jpg?v=1787134331\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYamada-Nishiki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe sake rice used is the well-known Yamada-Nishiki, which boasts the largest production volume in Japan today. When people get deeply into sake, most tend to chase rare rice varieties—and we, too, were no different. The same is true for wine; drinkers are often attracted to stories of rare grapes grown only in specific regions, or the revival of extinct varieties. In that context, major varieties can sometimes be dismissed as lacking rarity, and therefore seen as boring. However, those who drink sake over the long term eventually come to understand the true greatness of Yamada-Nishiki.\u003c\/p\u003e\n\u003cp\u003eIn the wine world, Château Latour and Dominus are crafted from Cabernet Sauvignon, Pétrus from Merlot, and Montrachet from Chardonnay. These world-class wines are made from the most popular grape varieties on earth. (Though it might be more accurate to say that it was precisely because such legendary wines existed that these grape varieties came to be cultivated globally.) Similarly, the finest sake is born from Yamada-Nishiki, the most dominant variety. Its flavor profile is spectacularly gorgeous.\u003c\/p\u003e\n\u003cp\u003eYamada-Nishiki grows to about 130 cm tall, making it fragile and prone to falling over in the wind. It takes a long time to mature and is vulnerable to diseases and pests, making it difficult to cultivate. Yet for sake brewers, it is highly manageable and considered the ultimate canvas. It is perfectly suited for high polishing rates, making it ideal for brewing Ginjo-style sake.\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49679175352548,"sku":"T02040176AHS000A","price":780.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A392_abekan_daiginjo_01_1200x1200_91c996fa-90af-42e6-bd2b-cf2faa9bd48d.jpg?v=1788420520"},{"product_id":"4957-shiogama-abekan-suicho-1800ml","title":"[4957] Shiogama Abekan Suicho 塩竈阿部勘 翠潮 阿部勘酒造 宮城県 1800ml","description":"\u003cp\u003eAbekan is particularly renowned as a sake that pairs exceptionally well with sushi. The Sanriku coast is famous for seafood, especially Shiogama Fishing Port has the highest tuna catch volume in Japan. Moreover, Shiogama has the highest number of sushi restaurants per capita in the country. \u003c\/p\u003e\n\u003cp\u003eSushi in Shiogama embodies a distinct philosophy from that of Edomae. While Edomae emphasizes seasoning and knife techniques applied to the toppings, Shiogama places value on the intrinsic flavour of impeccably fresh ingredients. Such freshness carries a quiet yet powerful umami on its own.\u003c\/p\u003e\n\u003cp\u003eOver many years, Abekan Shuzo has shaped Shiogama’s food culture alongside its fish and sushi. In 2026, the brewery has renewed the series, completely revising its flavour design and refining its precision. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cmeta charset=\"utf-8\"\u003eSuichō\u003c\/h3\u003e\n\u003cp\u003eWhen it comes to Shiogama's culinary culture, seafood reigns supreme. To complement the pristine sushi and sashimi featuring seafood freshly landed at Shiogama Port, Abekan Shuzo has spent many years refining and perfecting its flavor profile.\u003c\/p\u003e\n\u003cp\u003eAs a sharper, higher-definition expression of the \"Shiogama Abekan\" identity, Suichō (Jade Tide) serves as the definitive food-pairing sake that embodies the essence of Abekan's flavor. It is an exquisite brew, boasting enhanced clarity with a gentle profile yet a remarkably crisp finish.\u003c\/p\u003e\n\u003cp\u003eSpecific classifications like Daiginjo or Junmai Ginjo are intentionally left off the label, and details such as the rice-polishing ratio and rice variety remain undisclosed—listing simply rice and koji as the sole ingredients. This style of labeling is a defining trend in 2026. It is an expression of a uniquely Japanese attitude that works exclusively on the mutual trust binding producers, distributors, restaurants, and consumers. Ultimately, it reflects the shared trust that underpins the profound minimalism linking Shiogama’s sushi culture and the taste of Abekan.\u003c\/p\u003e\n\u003cp\u003eThe bottle design differs between the 720 ml and 1.8 L formats. The flavour profile also varies between the two (which, of course, can be said of many sake and wines). The 720 ml shows more softness, while the 1.8 L presents a more pronounced dryness.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49804016615652,"sku":"T02040176HIS0000","price":440.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/4957_shiogama_abekan_suicho_01_1200x1200_b1a3ab4b-4932-4823-a222-881ecaa1ffb1.jpg?v=1788683299"},{"product_id":"b662-shiogama-abekan-suicho-720ml","title":"[B662] Shiogama Abekan Suicho 塩竈阿部勘 翠潮 阿部勘酒造 宮城県 720ml","description":"\u003cp\u003eAbekan is particularly renowned as a sake that pairs exceptionally well with sushi. The Sanriku coast is famous for seafood, especially Shiogama Fishing Port has the highest tuna catch volume in Japan. Moreover, Shiogama has the highest number of sushi restaurants per capita in the country. \u003c\/p\u003e\n\u003cp\u003eSushi in Shiogama embodies a distinct philosophy from that of Edomae. While Edomae emphasizes seasoning and knife techniques applied to the toppings, Shiogama places value on the intrinsic flavour of impeccably fresh ingredients. Such freshness carries a quiet yet powerful umami on its own.\u003c\/p\u003e\n\u003cp\u003eOver many years, Abekan Shuzo has shaped Shiogama’s food culture alongside its fish and sushi. In 2026, the brewery has renewed the series, completely revising its flavour design and refining its precision. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cmeta charset=\"utf-8\"\u003eSuichō\u003c\/h3\u003e\n\u003cp\u003eWhen it comes to Shiogama's culinary culture, seafood reigns supreme. To complement the pristine sushi and sashimi featuring seafood freshly landed at Shiogama Port, Abekan Shuzo has spent many years refining and perfecting its flavor profile.\u003c\/p\u003e\n\u003cp\u003eAs a sharper, higher-definition expression of the \"Shiogama Abekan\" identity, Suichō serves as the definitive food-pairing sake that embodies the essence of Abekan's flavor. It is an exquisite brew, boasting enhanced clarity with a gentle profile yet a remarkably crisp finish.\u003c\/p\u003e\n\u003cp\u003eSpecific classifications like Daiginjo or Junmai Ginjo are intentionally left off the label, and details such as the rice-polishing ratio and rice variety remain undisclosed—listing simply rice and koji as the sole ingredients. This style of labeling is a defining trend in 2026. It is an expression of a uniquely Japanese attitude that works exclusively on the mutual trust binding producers, distributors, restaurants, and consumers. Ultimately, it reflects the shared trust that underpins the profound minimalism linking Shiogama’s sushi culture and the taste of Abekan.\u003c\/p\u003e\n\u003cp\u003eThe bottle design differs between the 720 ml and 1.8 L formats. The flavour profile also varies between the two (which, of course, can be said of many sake and wines). The 720 ml shows more softness, while the 1.8 L presents a more pronounced dryness.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49804028018916,"sku":"T02040176HIC0000","price":220.0,"currency_code":"HKD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B662_abekan_suicho_01_1200x1200_06b3fc34-cc57-42f5-b689-ecc395d30561.jpg?v=1788683659"},{"product_id":"b188-shiogama-abekan-autumn-tide-r7by-720ml","title":"[B188] Shiogama Abekan Autumn Tide 塩竈阿部勘 秋の潮 阿部勘酒造 宮城県 R7BY 720ml","description":"\u003cp\u003eThe fresh, vibrant “Summer Tide” that we shared this past summer was truly delightful, wasn’t it? And now, “Autumn Tide” has arrived. Instead of Abekan's usual autumn sake like 'Rooster' or 'Cat,' this year they are releasing 'Autumn Tide' as Abekan’s seasonal autumn sake. \u003c\/p\u003e\n\u003cp\u003eBrewed last winter and matured over the summer, this sake has lost its rough edges, developing a beautifully mellow and deep flavor. In Japan, this season brings many releases of 'Aki-agari'—sake that peaks in autumn after summer aging—you can safely consider this bottle as one of them. It is a wonderful example of sake-brewing wisdom inherited from the Edo period.\u003c\/p\u003e\n\u003cp\u003eIt delivers the signature clear, smooth quality of Abekan, with a touch of pleasant bitterness that highlights its crisp, refreshing finish. It has a wonderful balance of mellowness and refreshing crispness.\u003c\/p\u003e\n\u003cp\u003eAutumn in the port town of Shiogama is a season of incredible seafood. Fresh catches fill the docks, from the premium Big-eye tuna brand 'Sanriku Shiogama Higashimono'—its lean red meat and medium-fatty chu-toro are absolutely delicious!—to 'modori-gatsuo' (returning bonito) and 'Sanma' (Pacific saury). 'Autumn Tide' is a limited-edition sake specially brewed to gently complement and enhance these rich, seasonal autumn dishes on your dining table.\u003c\/p\u003e\n\u003cp\u003eFollowing 'Summer Tide,' Yuji Oda has once again created the label design for this season's 'Autumn Tide.' He beautifully expresses the port town of Shiogama wrapped in the soft light of autumn, using the warm, gentle tones that only watercolors can create.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more Abekan stories in the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_autumn_tide_banner_01_1200x1800_1e05f7eb-da2a-41ac-b8d1-714bb5094a8d.jpg?v=1792563622\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67680304988388,"sku":"T02040176JCC000A","price":240.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B188_abekan_autumn_tide_01_1200x1200_f774dc37-05ac-4e59-9098-1d3c8f65f98a.jpg?v=1792561361"},{"product_id":"a018-shiogama-abekan-autumn-tide-r7by-1800ml","title":"[A018] Shiogama Abekan Autumn Tide 塩竈阿部勘 秋の潮 阿部勘酒造 宮城県 R7BY 1800ml","description":"\u003cp\u003eThe fresh, vibrant “Summer Tide” that we shared this past summer was truly delightful, wasn’t it? And now, “Autumn Tide” has arrived. Instead of Abekan's usual autumn sake like 'Rooster' or 'Cat,' this year they are releasing 'Autumn Tide' as Abekan’s seasonal autumn sake. \u003c\/p\u003e\n\u003cp\u003eBrewed last winter and matured over the summer, this sake has lost its rough edges, developing a beautifully mellow and deep flavor. In Japan, this season brings many releases of 'Aki-agari'—sake that peaks in autumn after summer aging—you can safely consider this bottle as one of them. It is a wonderful example of sake-brewing wisdom inherited from the Edo period.\u003c\/p\u003e\n\u003cp\u003eIt delivers the signature clear, smooth quality of Abekan, with a touch of pleasant bitterness that highlights its crisp, refreshing finish. It has a wonderful balance of mellowness and refreshing crispness.\u003c\/p\u003e\n\u003cp\u003eAutumn in the port town of Shiogama is a season of incredible seafood. Fresh catches fill the docks, from the premium Big-eye tuna brand 'Sanriku Shiogama Higashimono'—its lean red meat and medium-fatty chu-toro are absolutely delicious!—to 'modori-gatsuo' (returning bonito) and 'Sanma' (Pacific saury). 'Autumn Tide' is a limited-edition sake specially brewed to gently complement and enhance these rich, seasonal autumn dishes on your dining table.\u003c\/p\u003e\n\u003cp\u003eFollowing 'Summer Tide,' Yuji Oda has once again created the label design for this season's 'Autumn Tide.' He beautifully expresses the port town of Shiogama wrapped in the soft light of autumn, using the warm, gentle tones that only watercolors can create.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/abekan-%e9%98%bf%e9%83%a8%e5%8b%98%e3%83%bb%e5%9b%9b%e5%ad%a3%e3%81%ae%e6%9d%be%e5%b3%b6%e3%83%bb%e6%96%bc%e8%8c%82%e5%a4%9a%e5%8a%a0%e7%94%b7%e5%b1%b1%ef%bc%88%e9%98%bf%e9%83%a8%e5%8b%98%e9%85%92\/\" title=\"Shiogama Abekan Gencho 塩竈阿部勘玄潮\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more Abekan stories in the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/abekan_autumn_tide_banner_01_1200x1800_1e05f7eb-da2a-41ac-b8d1-714bb5094a8d.jpg?v=1792563622\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":67702376235236,"sku":"T02040176JCS0000","price":480.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/A018_abekan_autumn_01_1200x1200_82ffac57-362a-4850-b2d9-efefb0e616e7.jpg?v=1792579071"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/collections\/shiogama_abekan_banner_01_1200x1800_0831b368-2f98-4b0f-94b9-45ec7039676c.jpg?v=1783064224","url":"https:\/\/vinetsakenature.com\/collections\/sake-abekan.oembed","provider":"Vin et Saké Nature","version":"1.0","type":"link"}