Watali-hune 55 Junmai-gingjyo

Hutyu-homale, Ibaraki prefecture

Calm and not assertive flavor, it goes well with any kind of meals.

The president, Mr. Yamauchi, quit corporate job in Tokyo and returned to his hometown in 1989 to take over the family brewery.

At that time, almost no sake rice was grown in the Ibaraki prefecture, so he researched the cultivation results.

One day, he heard from a farmer who was about 80 years old that his father and grandfather were making sake rice called Tan-kahn-watali-hune.

Revived from only 14g of seed rice.

After that, He asked that rice Tan-kahn-watali-hune for research institutes all over the country and managed to obtain 14g of it.

From the desire to “grow a variety of sake rice that no one else has grown in the prefecture and make delicious sake” for Mr. Yamauchi

local grown rice and delicious sake

I wonder how long it took to harvest enough rice from just 14g of seeds to make sake…

And how much trial and error did they go through until the brewed sake had a satisfying flavor…

I paid my respects to Mr. Yamauchi, let me taste each drop of the sake.
He’s love for his hometown and his passion to pursue delicious sake will inspire us.

I hope you will have a relaxing evening!