Boken, Nigori Junmai Ginjo Sake,
Cloudy sake that isn't a milkshake. This is usu-nigori - only lightly filtered, so a fine haze of rice stays in the bottle - brewed by Hiraizumi Honpo in Akita, where the winters are brutal and the methods are old. They use yamahai, letting the yeast starter develop over roughly four weeks instead of the ten or twelve days modern brewing takes, and that patience is where the earthy, umami backbone comes from. Junmai Ginjo grade, local Akitakomachi rice, polished to 60 percent: the result is creamy and frankly sweet, but with a lactic tang and citrus lift that keep it from going flat. Roll the bottle gently, serve it very cold, and aim it at anything spicy or fried. Fried chicken with hot sauce is not a joke pairing.
Original: $57.99
-65%$57.99
$20.30Boken, Nigori Junmai Ginjo Sake,
Cloudy sake that isn't a milkshake. This is usu-nigori - only lightly filtered, so a fine haze of rice stays in the bottle - brewed by Hiraizumi Honpo in Akita, where the winters are brutal and the methods are old. They use yamahai, letting the yeast starter develop over roughly four weeks instead of the ten or twelve days modern brewing takes, and that patience is where the earthy, umami backbone comes from. Junmai Ginjo grade, local Akitakomachi rice, polished to 60 percent: the result is creamy and frankly sweet, but with a lactic tang and citrus lift that keep it from going flat. Roll the bottle gently, serve it very cold, and aim it at anything spicy or fried. Fried chicken with hot sauce is not a joke pairing.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Cloudy sake that isn't a milkshake. This is usu-nigori - only lightly filtered, so a fine haze of rice stays in the bottle - brewed by Hiraizumi Honpo in Akita, where the winters are brutal and the methods are old. They use yamahai, letting the yeast starter develop over roughly four weeks instead of the ten or twelve days modern brewing takes, and that patience is where the earthy, umami backbone comes from. Junmai Ginjo grade, local Akitakomachi rice, polished to 60 percent: the result is creamy and frankly sweet, but with a lactic tang and citrus lift that keep it from going flat. Roll the bottle gently, serve it very cold, and aim it at anything spicy or fried. Fried chicken with hot sauce is not a joke pairing.
