Some words from our distributor:Watari Bune is the name of the rice used to make this sake. The brewery revived this rice strain in the 1990s 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.

Watari Bune #55 “Junmai Ginjo”

Junmai Ginjo /Huchu Homare, Ibaraki

The experience:Serve chilled! This is a big sake — not in funkiness and viscosity, but in flavor and texture. Think white burgundy-big. Aromatic and bright with a fuller body and crisp finish. Bright white peaches & ripe melon notes.

Process:Sokujo (fast brew!)

Ingredients:55% polishedWatari Bune rice, association #9 yeast, water, koji

Storage:store in a cool, dark place