Sake Type
Junmai Ginjo
Rice Type & Origin Area
Wataribune
Rice-polishing Ratio
50%
Alcohol Percentage
16%
SMV (Sake Meter Value)
+3
Production Area
Ibaraki
Wataribune Funashibori
HUCHU HOMARE SAKE
Huchu Homare Sake, based in Ibaraki Prefecture, is renowned for reviving the historic Wataribune rice, the original parent strain of the famed Yamada Nishiki. Thought extinct for over 60 years, it was painstakingly brought back in the 1990s by brewery president Takaaki Yamauchi, starting from just 14 grams of seed. Their flagship Wataribune Funashibori celebrates this revival with a traditional, labour-intensive pressing method, where the mash is gently pressed in cloth bags within a wooden “fune” box. The result is a layered, full-bodied sake, brimming with umami, delicate fruit notes, lively acidity, and a clean, elegant finish.
About the Sake brewery:
Founded in 1854 in Ibaraki Prefecture, a historic sake brewery celebrated for both tradition and innovation. Its greatest achievement lies in reviving Wataribune, an heirloom sake rice once thought extinct for more than 60 years. In the 1990s, seventh-generation president Takaaki Yamauchi painstakingly resurrected the grain from just 14 grams of preserved seed, restoring a vital link to sake’s heritage. Today, Wataribune forms the heart of Huchu Homare’s flagship sakes, prized for their depth and elegance. Crafted with meticulous care, their sakes are renowned for layered flavours, refined aromatics, and a balance that highlights the rice’s unique character.