[A392] Abekan Daiginjo 阿部勘 大吟醸 阿部勘酒造 宮城県 1800ml

Abekan 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.

It 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.

This versatile sake can also be enjoyed in a wine glass to fully appreciate its expressive aromas.

>>>Read more about this bottle at the News Archive

>>>Read more stories at the News Archive

Yamada-Nishiki

The 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.

In 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.

Yamada-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.