The famous Watari Bune Junmai Daiginjo is one of Japan's most beloved sake. The Huchu Homare Brewery in Ikabari prefecture is a national cultural landmark. Founded in 1854 by the Yamauchi family, they named it Huchu Homare or "Pride of Huchu" to celebrate the history of Ishioka and its water. Huchu means capital in this city, which was once the capital city. The brand Watari Buni, was created by Takaaki Yamauchi, after learning about this once prized and now defunct strain of rice. Popular in the 1920's and 30's, Watari Bune was a late harvesting varietal that grew very long stocks. The sake it made was renowned, but the plant was difficult to cultivate, susceptible to both pest and weather. Now Takaaki was committed to reviving the special strain. He located seedlings and finally produced the first 100% Watari Bune sake in 1988 for the first time in decades. This, the ultimate expression of that special heirloom varietal, is considered by many to be one of Japan's finest Junmai Daiginjo. Concentrated and layered, it is not the light as water style that is so popular now, but remains extremely focused and pure. Rich aromas of ripe melon and white peaches burst from the glass and the dry rich character is balanced by a medium acidity. Additional details: Seimaibuai: 35% Nihonshudo: +3 Acidity: 1.4 Amino Acidity: 1.0 Rice: Watari Bune Yeast: Association #9 Shubo Method: Sokujo Pressing: By hand in fune Filtration: None Resting: 3 to 10 months in tanks Pasteurization: In bottle