Namachozo refers to a specific pasteurization protocol in which sake is stored unpasteurized over winter and summer, then pasteurized only once just before shipment, preserving more of the fresh, youthful character of new-press sake than the standard double-pasteurization method. At the honjozo level, a carefully measured addition of distilled brewer's alcohol sharpens the aromatic profile and produces the clean, dry finish that defines the style. Abekan Shuzo, founded in 1716 in Shiogama, Miyagi, holds one of the longest continuous brewing histories in the Tohoku region, originally producing sake as shrine offerings under the patronage of the Date clan. The Shikino Matsushima label, evoking the four seasons framing the iconic bay that borders the brewery's home city, connects this approachable honjozo to the same scenic and seafood-rich landscape that defines the brewery's more premium tiers.
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