[B672] Shiogama Abekan Gencho 塩竈阿部勘 玄潮 阿部勘酒造 宮城県 720ml

Abekan 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. 

Sushi 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.

Over 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. 

Genchō

Genchō 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.

No 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.

The 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.

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