New York, NY — October 24, 2024 — Bōken Sake is set to revolutionize the sake market with the launch of its new portfolio of innovative and food-friendly sakes, crafted by a new generation of brewers in Japan. The collection includes Bōken Ringo, Bōken no. 77, Bōken Nigori, and Bōken Nana, all classified as Junmai Ginjō sakes with rice and water milled to 60%. These sakes are designed to complement a wide range of New American dishes, from regional New England seafood to Texas barbecue.
Founded by Daisuke Nakajima, Bōken was inspired by extensive visits to Japanese breweries and aims to highlight the work of innovative brewers who focus on bold umami flavors. The sakes, priced between $56 and $65 per 720 ml bottle, will be available in select on-premise accounts across the U.S. starting this October, as well as at select retail locations in New York and New Jersey.
“We launched Bōken to broaden the appeal of sake beyond traditional Japanese cuisine,” said Nakajima, who is also the CEO of Cedar Sake LLC, the New York-based importer of Bōken Sake. “We pride ourselves on partnering with family-owned, small-batch brewers and are excited to show that sake can pair beautifully with a diverse array of global dishes.”
Bōken Sake is dedicated to preserving the rich tradition of Japanese sake while introducing it to a new audience eager to enjoy it with non-Japanese foods. The next-generation brewers behind the brand include the 27th generation from Hiraizumi Honpo in Akita Prefecture and the sixth generation from Takagi Brewery in Kochi Prefecture. They are committed to innovation while respecting the craftsmanship of their predecessors.
The inaugural lineup features:
Bōken Ringo (14% ABV) – This Junmai Ginjō from Takagi Brewery offers fresh apple notes reminiscent of a California Chardonnay and is a Platinum medal winner at Kura Master Paris 2024. It pairs well with cheese, lobster rolls, tempura, pizza, and summer salads.
Bōken no. 77 (13% ABV) – Brewed by Hiraizumi Honpo, this sake has structured acidity and floral aromas that evolve with food, making it ideal for grilled fish, lamb chops, mashed potatoes, steak, and yakitori.
Bōken Nigori (14% ABV) – This semi-filtered nigori style sake provides a unique mouthfeel, perfect for pairing with spicy dishes such as tacos, fried chicken, teriyaki, and other spicy foods.
Bōken Nana (15% ABV) – An earthy yamahai sake from Hiraizumi Honpo, it shines whether served chilled or warmed and pairs well with grilled and smoked foods, including cheeseburgers, kabobs, grilled cheese, and fire-roasted veggies and meats.
George Kao, a seasoned industry professional, expressed enthusiasm for the new offerings: “Our carefully curated sakes complement American culinary favorites, from lobster rolls to Tex-Mex. I’m excited to share these discoveries with everyone.”
The breweries behind the Bōken lineup have rich histories. Hiraizumi Honpo, established in 1487, is Japan’s third oldest brewery and is located in a region known for its harsh winters, which contribute to the complex flavors of its sakes. Takagi Shuzo, founded in 1884, prides itself on using local ingredients and unique yeast strains developed exclusively in Kochi Prefecture.
Bōken Sake represents a curated collection of authentically Japanese sakes crafted by next-generation brewers. The inaugural lineup is poised to bring bold umami flavors that harmonize with a variety of New American dishes. Bōken Sake will be available at on-premise accounts in the U.S. starting this October and can also be found in select retail locations in NY and NJ.
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