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Watari Bune “Junmai Ginjo 55”

Watari Bune “Junmai Ginjo 55”

Ibaraki prefecture

$55.00
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$55.00

Bursting with brilliance

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.

Characteristics

Brand
Brewery Huchu Homare
Category Junmai Ginjo
Subcategory Muroka
Taste Profile Light & Dry
Rice variety Wataribune
Yeast variety Association No. 9
Alcohol 15.5%
RPR ? 55%
SMV ? +3.0
Acidity ? 1.1
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Watari Bune “Junmai Ginjo 55” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Watari Bune “Junmai Ginjo 55” - Ibaraki prefecture

Watari Bune is made in Ibaraki prefecture in the Kanto region.

Taste Metrics

Tasting Notes

  • Earth

    Earth
  • Flower

    Flower

Recommended Pairing

  • Meat

    Meat
  • Seafood

    Seafood

Huchu Homare

Huchu Homare

Ibaraki prefecture

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.

Questions & answers

Customer reviews