The Huchu Homare Sake Brewery

Huchu Homare (“Pride of Huchu”) is a well-respected brewery from Ibaraki. They were “mentored” by Sudo Honke to a degree, but today, are thoroughly their equal. The brewery’s “Huchu Rokui” spring water is medium-soft in hardness. Produces about 12K cases (12 bottle 720ml, 6 bottle 1800ml) annually. Style: “abundant but balanced fruitiness offset by light nuttiness and earthiness”. Their sake available in the US are typically Namachozo.

Huchu Homare’s wildly popular “55” Junmai Daiginjo

Huchu Homare famously revived the heirloom Watari Bune sakamai, and now makes several sake using the characterful grain. They work with several local farmers to grow the fickle rice– about 4ha in all. The brewery mills their rice in-house. This extra step means better control over the process and better results during fermentation.

With a lot of fertile soil, Ibaraki is dominated by agriculture. Ibaraki buckwheat (soba) is considered some of the best in Japan. Persimmon, grapes, pears, and rice are also major crops. The coast of Ibaraki is famous for monkfish (ankou)– in particular the liver (ankimo), and as ankou-nabe (stew). Using the indigenous Watari Bune grain, Huchu Homare’s sake are well-suited to pairing with these regional dishes. Huchu Homare also recommends Watari Bune with foie gras, pate, risotto, lamb and pork.