BORN Kichibee
Named for the brewery’s founder, with mature depth from chilled service to warm sake.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
A blend of two polish levels, expressive across temperatures
Sake brewed from Yamada Nishiki polished to 35% and 50% is blended and matured below 0 °C for one to two years. Named for the brewery’s founder, Kichibee spans a wide temperature range — from chilled, to room temperature, to gently warmed, to hot sake.
Baked-pastry aroma, umami, acidity and a hint of bitterness
Kichibee spans a wide range, from chilled sake to warmed kan. A gentle aroma like baked cookies opens alongside a fresh, ginjo-style note. Umami, a touch of spice, acidity and a subtle bitterness layer together with nuances from maturation.
The way the aroma and taste present shifts with temperature — broadening with warmth, while chilling brings the structure into sharper focus.
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 two rice polishing ratios are combined?
- 35% and 50%
- 20% and 80%
- 60% and 70%
Read the answer and explanation
Correct answer: A — 35% and 50%
Answer: 35% and 50%. The linked section gives the source detail.
Question 2
At what temperature is it matured?
- Above room temperature
- Below 0°C
- Under continuous heat
Read the answer and explanation
Correct answer: B — Below 0°C
Answer: Below 0°C. The linked section gives the source detail.
Question 3
How long is it matured?
- About one week
- About ten years
- One to two years
Read the answer and explanation
Correct answer: C — One to two years
Answer: One to two years. The linked section gives the source detail.
From tofu to cheese and tempura
This taste, which changes character with temperature, shows an affinity with a wide range of dishes — from mild dishes like tofu, to cheese, to tempura.
- Cold or hot tofu (hiyayakko / yudofu)
- Tempura
- Grilled fish
- Cheese
Related products
Three routes: a close style, a contrasting expression, and a BORN reference point.
Related stories
Product philosophy, the brewery, and serving culture — one Bacchus Global article for each.
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