Abekan Shuzo's approach to tokubetsu junmai is rooted in the brewery's core philosophy, formulated over three centuries in Shiogama, Miyagi, that sake exists to enhance the flavor of a meal. The 'tokubetsu' designation, requiring a specially selected rice or polishing standard, gives this expression a deliberate premium positioning within the junmai tier. Toji Toshiaki Hiratsuka, who assumed the master brewer role in 2006, brought renewed focus to rice sourcing, drawing on Miyagi-grown varieties including Kuranohana and Hiyori to create sake with regional identity. The brewery's proximity to Matsushima Bay, renowned for its oysters and Pacific seafood, has shaped a house preference for sake with savory depth and a clean, food-compatible finish.
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