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This is perhaps one of the most sought after junmai daiginjos circulating the sake scene. It’s been written about by sake experts like John Gautner, and even a wine critic, Robert Parker. After partaking of this lavish, layered sake you might be inspired to put pen to paper too. The classic fruit flavors have dashes of peach and blend seamlessly into a one-of-a-kind experience. Huchu Homare proudly brews this masterpiece with Wataribune rice, unmatched in its excellence.
Watari Bune is made in
Huchu Homare, established in 1845, is located in the old capitol of Ibaraki, which is known for its soft, iron-free water. Using this water and inspiration from the surrounding region, the brewers at Huchu Homare craft highly acclaimed sake born from Watari Bune rice. This rice is harder to grow but helped the brewery win two gold medals at sake competitions. The sake created at this brewery is an honorable representation of what the region has to offer.
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