松之司 純米吟釀 渡船

Matsunotsukasa Junmai Ginjo Wataribune uses Wataribune, a historic Shiga rice variety revived from near-extinction that is considered a parent strain of Yamada Nishiki, connecting this sake to the deep agricultural heritage of the region's sake-rice lineage. Matsuse Shuzo in Ryuo Town ferments this heirloom variety as a junmai ginjo, drawing out Wataribune's distinctive bold, earthy umami and broad texture that differs noticeably from the more delicate character of its more famous descendant. The Wataribune rice contributes a full, slightly rustic body balanced by the clean ginjo aromatic profile.