"Boken Hayashi reimagines one of Japan's rarest sake styles unpasteurized yet remarkly stable. Brewed in Miyako, Fukuoka, at Hayashi Ryuhei Sake Brewery, it captures the vibrancy of a freshly pressed sake, while preserving the clarity and structure that define the brewery's signature style. At its heart is Yume-Tsukushi, a Fukuoka-grown table rice rarely used in sake brewing. Its small, starch-dense grains dissolve gently, producing a sake of deep umami and soft roundness. Polish to 65%, the rice retains its natural sweetness, while a touch of distilled alcohol refines the texture and sharpens the finish. The result is a sake both rich and precise, with subtle notes of roasted nuts and grain that mellow gracefully as it matures. The secret lies in the water, pure underground spring water drawn from 50 meters below the brewery, originally snowmelt from Mt. Hiko. Naturally filtered through limestone-rich rock, it carries balanced levels of calcium and magnesium, creating slightly hard water that nurtures vigorous fermentation and a clean, mineral-driven edge in the finished sake."