Watari Bune Sake Junmai Daiginjo

Noted in books and magazines by saké experts such as John Gauntner, Philip Harper and wine critic, Robert Parker, this junmai daiginjo is inarguably one of the most prized junmai daiginjos in the saké world. It is deep, luscious and layered with big but well-balanced fruit flavors characterized by honeydew melon, peaches and pineapple.

Region: Ibaraki
Grade: Junmai Daiginjo
Seimaibuai: 35 %
Nihonshudo: +3
Acidity: 1.4
Amino Acidity: 1.0
Rice: Watari Bune
Yeast: Association #9
Shubo Method: Sokujo
Pressing: By hand in fune
Filtration: None
Resting:: 3 to 10 months in tanks
Pasteurization: Once in bottle