Junmai Ginjo “The 55”

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Watari Bune

Junmai Ginjo “The 55”

Region: Japan / Ibaraki

Watari Bune is the name of the rice used to make this sake. The brewery revived this rice strain after it had been extinct for sixty years. It took them three years before they had enough rice to brew their first batch of sake. It is now a cult favorite among sake aficionados.

Silver Medal

International Wine Challenge

Silver Medal

International Wine Challenge

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tasting note

Overall lively and bright, fruity with some funky aromas and flavors. Over-ripe musk melon on palate, bright white peach in finish.

food pairing

Serve chilled with monkfish liver (ankimo), considered the foie gras of the sea. Also delicious with duck and other game served with berries.

Region: Ibaraki
Grade: Junmai Ginjo
Seimaibuai: 55 %
Nihonshudo: +3
Rice: Watari Bune
Yeast: Association #9
Pressing: Yabuta

points of distinction

  • Watari Bune is the name of the rice used to make this sake.
  • It finishes lively to the end, with a bright, snappy acidity.
Watari_bune_230 Wataribune-230

Watari Bune, the rice used to make this sake, is one of the only pure strains of sake rice being used today


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