In Shiga Prefecture, a large-grain rice variety with a large starch core, born in 1916, was cultivated as a recommended variety by the prefecture because it produced a delicious sake with few impurities. However, due to its tall stalks, it was prone to lodging in the wind and was susceptible to pests and diseases. Additionally, it had the drawback of low yields. Due to the difficulty of cultivation, it gradually fell out of favor and was replaced by varieties like “Yamada Nishiki,” leading to its discontinuation around 1960.
In 2004, there was an initiative to revive this unique sake rice native to Shiga. The Agricultural Center started cultivation from a handful of seeds they had preserved, and it was revived as Shiga’s original rice. The sake brewed with Wataribune rice has no impurities and pairs well with junmai sake, allowing the rich umami flavor to be directly appreciated.