Origin: Fujii Honke, Shiga Prefecture
A delicious sake with a refined ginjo aroma and delicious rice flavor. Enjoy chilled. Wateri Bune is a wild species of rice, which was used with great enthusiasm in the 1920s and 30s. This rice was difficult to cultivate, and it almost became extinct 50 years ago. However, Mr Fujii Tetsuya sought a local farmer to revive the species, and after four years of trial and error, local Watari Bune sake rice is available again for brewing.
FUJII HONKE brewery was established in 1831, in Shiga prefecture, and has since been an appointed purveyor to the Japanese Imperial Court and sacred shrines. Generations before, lady Fujii Shizuko had to overcome considerable hardship in a strongly male-dominated society and sake brewery industry. Through her enduring effort and passion, she built a successful sake business. The current owner is Mr Fujii Tetsuya, who carries on the tradition of sake making, like his father, using Watari Bune sake rice brewed in a similar style. Watari Bune varietal rice originated in Shiga, and is the genetic father of Yamada Nishiki rice, commonly referred to as the ‘King of sake rice’. The Kimoto method is used, which takes twice as long to make sake. With this ancient organic method, only naturally occurring lactic acid bacteria present in the brewery and local yeasts are used, thus the development rate of the moto cannot be controlled thereby requiring more time to finish.