One of the few brews made with Wataribune rice, this sake shows that age isn’t always a bad thing. The rice used is the predecessor to the now famous Yamadanishiki rice, and we have to say, it rivals the newer rice for its sake-crafting qualities. This brew has a hefty aroma that practically jumps out of the bottle. Funky fun flavors are finished off with a zippy acidity. Enjoy Watari Bune Junmai Ginjo on its own or with your favorite dishes to appreciate its craftsmanship and range.
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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