AKABU Junmai-Daiginjo
Floral lift, ripe fruit and a precisely refreshed finish.
Gin-Ginga polished to 40%, a quiet, refined frame
AKABU Junmai-Daiginjo is a standard bottling made from Iwate-grown Gin-Ginga polished to 40%. Iwate yeast and a single pasteurisation keep the aroma from pushing too far forward, drawing out clarity and a smooth texture instead.
AKABU does not publish its sake meter value or acidity level. Rather than lock to a fixed number, the brewery seeks the right balance each year — a philosophy that carries into this sake’s design as well.
White blossom, apple, mineral — a finish that fades to quiet
Gentle white blossom and apple on the nose meet a mineral, faintly saline edge. The clear fruit character opens softly, without letting aroma alone linger.
The taste is smooth, with light umami and sweetness. Fine-grained acidity brings definition, moving toward a refined, clean finish.
The delicate aroma of white blossom and apple stays clear and precise throughout.
From total loss in 2011, a fresh start in Morioka
Akabu Shuzo was founded in 1896 in Otsuchi, Iwate. In the 2011 Great East Japan Earthquake, the tsunami destroyed the brewery completely.
A new brewery was completed in Morioka in 2013, and the following year, sixth-generation brewer-owner Ryunosuke Furudate and a young brewing team launched AKABU. Iwate rice, prefecture-born yeast and Iwate’s soft water came together to bring out fruit character and a clean taste.
To forge a new history from Iwate.AKABU — founding principle of the renewed brand
A crimson helmet, and AKABU at a glance
The label shows a samurai in a crimson helmet, paired with the name “AKABU” set large in roman letters. Rather than lean on traditional brush calligraphy alone, this combination gives the brand a face of its own.
Verified for this bottling
Only distinctions attributable to this exact label are shown. Awards for a pasteurised or otherwise different version are not transferred here.
Seafood flavour, carried by a refined finish
The gentle aroma of white blossom and apple, together with a tightly focused, mineral-tinged finish, lets the delicate flavour of seafood come through. White-fleshed fish, shellfish and crustaceans — dishes built around the clarity of the ingredient itself — are natural candidates.
- Sashimi and carpaccio of white fish
- Scallop and shellfish appetisers
- Steamed crab and a light prawn dish
- Delicate dishes with fresh herbs
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