Wataribune sake rice
from the Meiji and Taisho eras
While excellent for brewing,
it disappeared for several decades.
This sake rice grows very tall and
is a late-harvest variety,
making it vulnerable to typhoons and
very difficult to harvest.
That’s why there was no one to grow it.

In 1989, I discovered that
some seed rice was in cold storage
at the National Institute of
Agrobiological Sciences in Tsukuba.
From just 14 grams,
we revived the local cultivation
of the rice.

And we made sake
after overcoming countless challenges.
The name is “Wataribune.”

We have been enamored with
Wataribune sake rice since,
and we are always
thinking
about
how to unlock its full potential.