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阿部勘Abekan
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Location
3-9 Nishimachi, Shiogama, MiyagiOpen in Google Maps
Timeline
うめきち
Taste of rice and fruity like white grapes
What I didn't like was the slight alcohol taste.
It is natural that it has alcohol taste because it is a sake....
But after leaving it at room temperature, the aroma and taste seemed more gorgeous and it was easy to drink 🍶.
It is a Miyagi sake, but I tried it with Kiritanpo hot pot from Akita.
Japanese>English
語彙力皆無
Junmai Ginjo Summer Sake Goldfish Label
unmai (variety of sake)
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語彙力皆無
It's good!
Anyway, it's good!
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Abekan純米吟醸 辛口
まこなぎ
Drinking out! 2nd drink!
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🧸
Mild than junmai dry, apparently.
Crisp and dry, awame green apple
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フワフワ日本酒
Strong and dry!
Tangy, dry, with a little fruity sweetness!
Japanese>English
ch_a_ma
Junmai Ginjo Kingyo
I love summer sake.
When I reach the end of the day after fleeing from the blazing sun, I sip a glass of sake, cooled down to a crisp, and the taste is refreshingly cool, like the sound of wind chimes running through my body.
For those of us who do not like the heat, it is one of the few pleasures of the summer season, and it can be said to be the water of life that helps us survive the harshest season of the year.
The one that drew me into the world of summer sake was none other than Abekan Kinko's. At first glance, it looks like a plain white label, but it is in fact a goldfish.
At first glance, the label is just plain white, but if you look at it from the back, you will see goldfish, goldfish, and more goldfish swimming in the sake. I was elated and surprised by the presentation, which was right in the middle of the summer season. There are many sake in the world, but it is not so easy to find a sake that tastes good even before you drink it.
The taste is nothing to sneeze at either. It has a dry, light mouthfeel, a moderate acidity, and an umami aftertaste that is neither too strong nor too weak. It is sure to go well with almost any cool food, such as sashimi, chilled tofu with plenty of yakumi (condiments), and somen noodles served with chilled tsuyu (soy sauce).
All of the dishes are tailor-made for summer and are the essence of sake made in a country with four distinct seasons. It is so summery that it would be safe to say that there is no summer sake without goldfish.
Japanese>English
Abekan純米吟醸 辛口
kiko
Abekan from Shiogama City, Miyagi Prefecture, is a standard sake, but this is my first time. The red label is eye-catching this time of year.
It has just the right moderate sweetness, with a refreshing rice flavor. The aftertaste is a little astringent with a lingering sense of dryness. As one would expect from Miyagi sake, the taste was delicious with a rich nourishing flavor.
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Itamin_
The depth of flavor that passes through the nose
I like it.
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ぐっち
Dry, acidic and refreshing
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Noba-guy
Calmness Gentleness
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Takatsugu
We opened a bottle of "Kurage" from "Abekan", a limited edition of Shiogama in Miyagi Prefecture, which we obtained on our expedition.
The first sip has a beautiful taste with a soft umami and lingering flavor that disappears in a flash. It gives the impression that it would be a good match for fresh summer vegetables or fish that has been tightly tightened with acidity, such as vinegared mackerel.
This is a collaboration with Urakasumi, and there is also an Urakasumi version of "Kurage". I can't help but want to taste that one as well. Delicious: ‼️
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