Akabu Junmai is a sake produced by Akabu Shuzō. It belongs to the junmai category, meaning it is made without added distilled alcohol, and is one of the core releases in the Akabu range.

It is made from Gin Ginga rice grown in Iwate Prefecture, rice kōji, and water from Morioka, using Iwate 201 yeast. The rice is polished to 60% of its original grain size, and the sake contains 15% alcohol. It is pasteurized only once to preserve its freshness.

It features aromas of white peach, a soft, rounded rice umami, and citrus notes reminiscent of grapefruit. Lively acidity balances the palate and provides a refreshing finish. It is best served chilled at approximately 5–10 °C, either on its own or with food, particularly yakitori, roast beef, and fish prepared in a sweet sauce.