Boken N. 77 Junmai Ginjo Sake Japan

$53.00

Brewed by Hiraizumi Honpo in Akita, a region famed for its cold, wintry winds, these sakes are crafted using the traditional Yamahai method.  Unlike modern brewing methods that take just 10-12 days, the traditional Yamahai method requires roughly four weeks to carefully nurture the starter yeast. This extended process allows the flavors to develop into the rich, deep, and complex profile that sets these BŌKEN sakes apart. Ginjo grade sakes are renowned for their delicate aromas and refined textures, while Yamahai-style sake is celebrated for its earthy, umami-rich backbone

This new generational sake starts off aromatic and floral and develops along with food due to robust lactic acid from its yamahai pedigree.  The #77 refers to the yeast.  

ABV: 13%  |  SMV*: -18 Rice Polishing Rate: 60%

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