Abe Junmai Plus 720MLAbe Shuzo continues to push the boundaries with this sake and shochu hybrid. Taking the hashira shochu jikomi technique from the pre refrigeration days of the Edo period, when brewers had to think of ways to prevent spoilage, one of the techniques was to add shochu to the fermenting mash. This created sake that was sturdier and lasted longer. The word "hashira" means long legs, referring to the fact that this sake lasted long.