Akabu Shuzou | 赤武酒造

AKABU Hisui Junmai Ginjo

$66.00 USD

SOLD OUT

Shipping calculated at checkout.

Quantity

Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM

Shipping & Returns

Shipping
Orders are typically shipped within 2 business days after we receive your order. Orders received close to the weekend may ship the following Monday. Alcohol delivery requires an adult signature (21+) and is available only in eligible U.S. states. View shipping policy.

Returns
All sales are final once shipped. Damaged or incorrect items must be reported within 48 hours of delivery for replacement or refund assistance. View refund policy.

Explore the Same Brand:

AKABU

Tasting Notes

The taste experience begins with the juiciness of white peaches and lychee, enveloped in a layer of refreshing green notes that harmonize perfectly. The sweetness is delicate and refined, while the acidity shines through with grapefruit's brightness. The umami flavor fades away at just the right moment, completing a balanced, sophisticated profile and leaving a pleasant aftertaste. Designed to be served well-chilled in a wine glass, it is an impeccable pairing for white fish carpaccio and marinated salmon sashimi.

Specifications

Region: Iwate Prefecture, Japan
Class: Junmai Ginjo
Rice: Gin Ginga (Iwate)
Rice-Polishing Ratio: 50%
ABV: 13%
Size: 720ml

Overview

Led by the young and talented 6th-generation Master Brewer, Ryunosuke Furudate, AKABU is currently the #1-ranked sake producer in all of Iwate. The brewery represents a remarkable story of resilience: after the original 1896 facility was completely destroyed by the 2011 Tohoku earthquake, a new brewery was built in Morioka City, giving rise to AKABU's current era in 2014. This seasonal limited Junmai Ginjo, named "Hisui," is crafted utilizing Gin Ginga rice and Iwate Kobo yeast.

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.