BORN Gohyakumangoku muroka Junmai-Daiginjo
Fukui-grown Gohyakumangoku, unfiltered to retain rice umami and a clean, firm structure.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
The story behind this bottle
Aya and Kenji follow the route from freshly pressed sake to the finishing steps before shipping, making room for about a year of maturation. English · approximately 7 minutes 59 seconds.
BORN made with 100% Fukui rice, unfiltered
This junmai daiginjo is brewed using 100% Fukui-grown Gohyakumangoku, polished to 50%.
Finished unfiltered with an in-house cultivated yeast, it is matured unpasteurised at around −10 °C for about one year, then pasteurised just once before shipping — retaining the rice’s umami while preserving the clean, firm structure associated with Gohyakumangoku.
A clear ginjo aroma and a firm structure from being unfiltered
The aroma is a clear, ginjo-style note. Within the refined character typical of Gohyakumangoku rice sits a firm structure distinctive to unfiltered sake, and the rice’s own character carries through to a clean, clear finish.
Sabae, Fukui — since 1860
Kato Kichibee Shoten was established in Sabae, Fukui, in 1860. The brewery has produced junmai styles exclusively since 2003 and matures its sake below 0 °C before release. BORN’s identity is built around rice, water, time and a clean, layered house style.
Verified international recognition
International results are compiled from Kato Kichibee Shoten’s official award archive and grouped by competition. Existing exact-label IWC and Japanese competition records are retained. Different products and specifications are excluded.
Question 1
Which rice is used?
- Fukui-grown Gohyakumangoku
- Iwate-grown Ginginga
- Hyogo-grown Yamada Nishiki
Read the answer and explanation
Correct answer: A — Fukui-grown Gohyakumangoku
Answer: Fukui-grown Gohyakumangoku. The linked section gives the source detail.
Question 2
At about what temperature is it matured?
- 10°C
- −10°C
- 40°C
Read the answer and explanation
Correct answer: B — −10°C
Answer: −10°C. The linked section gives the source detail.
Question 3
How often is it pasteurised before release?
- Never
- Every month
- Once
Read the answer and explanation
Correct answer: C — Once
Answer: Once. The linked section gives the source detail.
At the table
- Yakitori
- Grilled pork
- Mushrooms
- Cashew chicken
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