BŌKEN Nana Junmai Gingo NV (11oz.)

Unpasteurized : keep refrigerated once opened. JAPAN : AKITA Akitakomachi MED-BODIED, NEUTRAL, PEAR, RICE PUDDING, EARTHY UMAMI Brewed at Hiraizumi Honpo in Nikaho City — Japan's third oldest sake brewery, founded in 1487, now in its 27th generation of the Saito family. The water comes from the underflow of Mount Chokai, a dormant volcano just 16 km from the brewery. The rice is Akitakomachi, grown by the master brewer himself, polished to Ginjo grade. The Yamahai method takes four weeks where most modern breweries take ten days — no added lactic acid, just the brewery's indigenous bacteria working through the starter at their own pace. The result is a Ginjo that carries more structure and earthy depth than the grade typically allows, with a backbone that holds together whether you pour it cold or warm it to 110°F. POLISH RATE 60% SMV 0 SERVE chilled (35°F) or warmed (90°–110°F) PAIRINGS : Cheeseburger yamahai umami cuts fat; better than beer alongside the bun Kabobs grilled char and smoke amplify the earthy backbone Grilled Cheese melted fat and salt meet velvety rice pudding body; pear note lifts the finish

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