| Brand | Watari Bune |
| Region | Ibaraki, Kanto, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai ginjo |
| ABV | 15.5% / Rice Polishing: 55% |
Product details
Watari Bune Junmai Ginjo is produced by the historic Huchu Homare brewery in Ibaraki Prefecture, led by the seventh-generation brewer Takaaki Yamauchi. The sake is made exclusively from Watari Bune rice—a nearly extinct heirloom strain that the Huchu Homare team revived in the 1990s starting from just 14 grams of preserved seeds. Through years of persistence and dedication, the brewery brought this strain back to life, crafting a sake that honors tradition while delivering exquisite quality. The rice is polished to 55% and fermented using the fast “sokujo” method with Association No. 9 yeast, yielding a vibrant, unfiltered (muroka) Junmai Ginjo that captures bright, expressive character.
On the nose, Watari Bune Junmai Ginjo bursts with lively fruity and slightly funky aromas—think overripe musk melon, tropical pineapple, bright white peach, and nuances of kumquat and Japanese pear. The palate is layered and dynamic, offering a balance of rich fruit flavors and zippy acidity, wrapped in a clean, refreshing finish. This sake's depth and clarity make it a beautiful match for rich, umami-forward dishes—like monkfish liver (ankimo), game meats, or duck with berry sauces—or elegant on its own when served slightly chilled.
