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We have received the Shinshu (freshly brewed sake), Red Label R6BY, from Abekan! At this time of year, many Shinshu are unfiltered, unpasteurized and undiluted, but this Abekan Red has been pasteurized. The primary purpose of pasteurization (heat treatment) is to stop fermentation and stabilize the quality of the sake, as well as to sterilize it. Pasteurization is typically performed twice: before storage and before bottling (or after bottling). Generally, it is believed that unpasteurized sake retains a fresh feel, and pasteurization causes this freshness to be lost. However, regarding the sake we sell, such as Kakurei and Abekan, their pasteurization techniques are truly exceptional. For these sakes, pasteurization seems to capture and bottle the freshest moment, giving an impression that they are even fresher and more vibrant than unpasteurized sake. This type of sake can only be produced by breweries with advanced pasteurization techniques.
Now, this Red Label R6BY Shinshu, a Junmai-Ginjo, is based on the usual smooth and soft Abekan style but offers a richer character than usual with a more defined and three-dimensional flavor profile, featuring a lot of edge. In Hong Kong, it is well-established that Abekan pairs well with sushi and sashimi, but this Red Label seems to offer different possibilities. Personally, I would like to explore ways to enjoy it with various Chinese dishes, given that we are in Hong Kong.
Abekan was established in 1716 near Shiogama Shrine in Miyagi. They have been appointed as an official supplier of sacred saké for this shrine to this day. Today Abekan-shuzou is led by Mr. Kankuro Abe, 14th head of the family, and saké making is handled by Toji, Mr. Toshiaki Hiratsuka.
The Sanriku coast is famous for seafood, especially since Shiogama has the highest number of sushi restaurants per capita in Japan. The authentic saké of Abekan is characterized by its purity and smoothness, and it is the most loved saké in this town known for sushi. Abekan-shuzou's saké is mainly distributed and consumed locally, and a small portion of the production is shipped outside of Miyagi.
Their brands include Shikino-Matsushima, Otokoyama, and Abekan. ‘Abekan’ is a premium brand, distributed to selected saké shops on allocation.
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