"With the use of yeast #77, a hybrid of the legendary yeast #7, this Yamahai starts off aromatic & floral, maintaining the robust lactic acid that is signature to the style of Yamahai sake. Ideal for grilled fish, lamb chops & mashed potatoes. Great when warmed up."

"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. BŌKEN No. 77, BŌKEN Nana, and BŌKEN Nigori harmonize these contrasting characteristics, offering a sake with a unique depth that is both refined and flavorful. Using Akitakomachi, a prized local rice variety from Akita, further enhances its character, showcasing the regional essence in every sip."