Boken No. 77 Sake is a bold and expressive Junmai Ginjo that captures the rugged spirit of Akita Prefecture. This sake offers a vibrant sensory experience, leading with a refreshing burst of lively acidity and bright citrus notes. The palate is balanced by a silky texture and subtle minerality, creating a tantalizing interplay of tartness and sweetness that finishes crisp and clean.

Crafted by Hiraizumi Honpo, a brewery with over 500 years of history, this sake is a modern interpretation of the traditional Yamahai method. It is brewed slowly in cold temperatures using 100% Akita Sake Komachi rice, polished to 60% to reveal its core character. The use of Kyokai No. 77 yeast is key to its identity, producing a high-acid, umami-rich profile while keeping the alcohol remarkably low at 13% without dilution.

This innovative approach has earned Boken No. 77 recognition as a Commended Award winner at the 2025 IWC Sake Competition. Its unique structure makes it an incredibly versatile companion for food, pairing beautifully with everything from grilled fish and lamb chops to rich, savory dishes.

Boken Nana Junmai Ginjo Sake bridges the gap between ancient Japanese tradition and modern dining. Produced by Hiraizumi Honpo, the second-oldest brewery in Japan established in 1487, this sake reflects a legacy spanning over five centuries. Under the guidance of 27th-generation brewmaster Masaaki Saito, the brewery operates in Akita Prefecture, a region known for its harsh, snowy winters and volcanic soil. These conditions allow for a slow, controlled fermentation that brings out the best in the local rice.

The production relies on the traditional Yamahai method. This labor-intensive technique uses wild fermentation and extends the starter stage by over two weeks. While many modern breweries rush this process, the Yamahai style creates a sake with bold structure and rustic elegance. The brewmaster uses a blend of Akita Sake Komachi and Akita Miyamanishiki rice, polished to 60 percent, to achieve a refined balance.

On the palate, Boken Nana is silky and rich. It opens with elegant aromas of fresh pear and the comforting scent of rice pudding. Behind the fruit, there is a distinct layer of savory umami and earthiness derived from the wild fermentation. The finish is soft and clean with moderate acidity. This is a versatile pour that shines whether served chilled or warmed. It is robust enough to pair with hearty foods, making it a perfect match for grilled dishes and savory favorites.

Boken IPPO Sake pushes the boundaries of traditional brewing by looking to the stars. Produced by the historic Takagi Shuzo in Kochi Prefecture, this spirit carries a story that travels far beyond its rice paddies. The brewery, established in 1884, combined their century of experience with modern science to create something truly unique. The yeast used to ferment this sake traveled 400 kilometers above Earth to the International Space Station. After spending ten days in orbit, it returned to Japan to craft this distinct Tokubetsu Junmai.

The base of this sake is 100 percent Tosa Urara rice, polished to 60 percent. This careful preparation allows the unique character of the space yeast to shine. In the glass, you will find bright aromas of ripe banana and fresh apricot. These fruit notes are balanced by a clean structure. With an SMV of plus two, the finish is crisp and dry.

This bottle represents the spirit of adventure. It connects the history of a merchant town in Japan with the vastness of space. It is a perfect choice for those who value innovation alongside heritage. Enjoy this sake chilled to appreciate its clean fruit profile and refreshing dryness.