Wataribune 渡舟 is an ancient rice strain from Ibaraki Prefecture, and is the father of the famous King of Sake rice Yamadanishiki. A close relative to the Tankan Wataribune and Shiga Wataribune No 2, this rice fell into obscurity in the 1900s as it was difficult to cultivate. It was only later revived in 1988 by Huchu Homare brewery in Ibaraki as they used the rice in their famous Junmai Ginjo 55 and Junmai Daiginjo sakes. Wataribune rice tends to produce aromatic, full-bodied, layered, and fresh sake. Citrus, flowers, and steamed rice are a few common descriptors, and it is no surprise that it is often used to make fruity ginjo-shu sake.