BŌKEN means “journey” or “adventure”.  This sake adventure spans continents, oceans, and cultures. Hop on board and learn more about premium Japanese sake!

All of BŌKEN’s hand selected sakes are brewed in Japan with all Japanese ingredients.

BŌKEN sakes will be served at some of the most celebrated restaurants across the country.  We are headquartered in New York City and will introduce our line of premium sakes starting in the east coast.

Sake is a Japanese alcoholic beverage made from fermented rice. It is often referred to as "rice wine," although the brewing process is more similar to beer brewing.

Sake production involves polishing and washing rice, followed by steaming it. Koji-mold (Aspergillus oryzae) is added to the steamed rice to convert starches into fermentable sugars. Yeast and water is then added to the rice mixture, and fermentation occurs. After a unique fermentation method called, “Multiple Parallel Fermentation” is completed, the sake is filtered, pasteurized, and bottled.

Sake can be categorized based on various factors such as rice polishing ratio, brewing process, and flavor profile. We can break down sakes into two hemispheres. The Junmai half and the Non-Junmai half often designated by the classification Honjozo. Junmai (literally translated as pure rice), Honjozo (sake made with added brewer's alcohol), Ginjo (premium sake with a rice polishing ratio of 60% or more), and Daiginjo (ultra-premium sake with a rice polishing ratio of 50% or more).

This is the percentage of grain that has been polished away. This ratio greatly affects the taste. The outer coating of the rice contains a lot of fats and proteins which can lend more earthy and robust notes to the flavor. Exposing more of the starch at the center of the kernal yields cleaner, brighter flavors of sake when brewed.

SMV stands for Sake Meter Value. This gives you a numerical value of the sugar levels in the sake. The average sake is running at a +2. There are other factors in sake that can mute or enhance your perception of sweetness but just remember when it comes to SMV… “The higher, the dryer” is an easy to remember rule of thumb.

The alcohol content of sake typically ranges from around 13% to 16%, although it can reach upwards of 18% with some cast strength brews called “Genshu."

Sake can be served at various temperatures depending on personal preference and the type of sake. It can be enjoyed chilled, served room temperature, or warmed. Heavily polished and milled sake are often served chilled to accentuate the delicate flavors and aromas, while coarsely milled sake may be served warm bringing out more earthy and rustic tones of the rice. Visit OUR SAKES and select one of our sakes for more specific serving suggestions.

Sake is extremely versatile in pairing with food. Not only does it compliment Japanese and most Asian cuisine, but cuisines rich with Umami generally favor Sake. From Mediterranean, Scandinavian, Middle Eastern to Indian, Sake’s rather viscous and well rounded flavor profile lends adventure to infinite food pairings. Visit OUR SAKES and select one of our sakes for more specific pairing suggestions.

Premium sake is sensitive to UV light and heat. We recommend keeping all BŌKEN Sakes in refrigeration and out of any exposed sun light.  

Yes. Sake is Gluten Free. Premium Sake which we are referring to is made from just four ingredients. Rice, water, yeast, and koji mold.

Unlike wine, most sake is not aged and is best consumed as fresh as possible to enjoy the delicate flavors and aromas. However, there are some aged sake varieties available, which are typically labeled as "koshu.” Koshu sakes are often darker in color, muskier in aroma and take on a richer, more viscous texture to the palate.

Sake differs from other alcoholic beverages such as beer, wine, and spirits in its production process, ingredients, and flavor profile. It is brewed like beer but has a unique taste profile that is distinct from both beer and wine. Sake also typically has a higher alcohol content than 99% of beers and wines.