Boken No. 77 Junmai Ginjo

Crafted in small batches by a brewry in operation since 1487, making it the second-oldest sake brewery in the world. Made using the traditional Yamahai method, undergoing an extended 28-day fermentation, which cultivates higher levels of lactic acid. This imparts great depth and complexity to the final product. The Akita-grown rice is polished to Ginjo grade and fermented with teh No. 77 yeast strain, producing a bright, citrusy acidity with refined minerality at a delicate 13% ABV.