Nana

Yamahai in pedigree, rice polished to Ginjo grade, and small batch fermentation...there are few sakes so playful  

BŌKEN Nana | Junmai Gingo

ABV: 15% | SMV*: 0

Rice Polishing Rate: 60%

*SMV is an acronym of “Sake Meter Value.” The SMV number denotes whether a sake is sweet or dry by assigning it a negative or positive value. Generally speaking, the more negative the value, the sweeter the sake, and the more positive the value, the drier the sake.

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Nana FAQs

  • Cheeseburger, Kabobs, Grilled Cheese, Fire Roasted Veggies and Meats

  • BŌKEN Nana can be enjoyed warm or cold. On the cold side you can go fully chilled at 35° F. For those cold winter nights, Nana is beautiful at somewhere between 90° and 110° F.

What makes BŌKEN Nana so unique?

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.

The process demands patience, precision, and artistry at every step, from cultivating the starter yeast over weeks to perfecting the balance of flavors and aromas. BŌKEN No. 77, BŌKEN Nana, and BŌKEN Nigori reflect Akita’s natural beauty, the brewer’s craftsmanship, and the timeless pursuit of perfection in sake brewing.