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.

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.

Technical Data
REGION: Ibaraki
GRADE: Junmai Ginjo
SEIMAIBUAI: 55%
NIHONSHUDO: +3
RICE: Watari Bune
YEAST: Association #9
PRESSING: Yabuta
Unique Selling Points
  • Watari Bune is the name of the rice used to make this sake.
  • It finishes lively to the end, with a bright, snappy acidity.
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