Wataribune Junmai Ginjo Muroka Genshu Shimbun
Ibaraki Prefecture // Japan
Wataribune rice
Polish: 50%
SMV: +2 / Acidity: 1.4
The Fukuro-Shibori press yields sakes with great clarity with deep concentrated flavours with good umami. Notes of apple and muscat. Newspapers were once used, to protect sakes, from light damage and the Shimbun (newspaper) pays homage to the age-old practice.
Made from the ancient Wataribune rice strain, fermented at low temperatures and delicately pressed by Fune. The Fune is used today by only a handful of modern breweries because of the strenuous physical work required. Its gentle extraction allows for wonderful flavours and aromas in this Junmai Ginjo! The Wataribune series is the only sake series in Japan that is made exclusively from the rare sake rice Wataribune which was famously revived by the Toji Yamauchi-San.
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