BORN Tsuya Nakadori Junmai-Daiginjo
A Yamada Nishiki junmai daiginjo with a 50% rice-polishing ratio; stated maturation at or below 0°C for up to approximately one year.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Yamada Nishiki, polished to 50%
BORN Tsuya Nakadori Junmai-Daiginjo is a junmai daiginjo made with contract-grown Yamada Nishiki from Hyogo’s Special A districts, with a rice-polishing ratio of 50%.
The producer describes a blend of sake matured at or below 0°C for up to approximately one year.
Lemon and ripe banana, gentle sweetness
Aromas of lemon and ripe banana open gently. Soft sweetness gives way to a clear, dry centre and a refined 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.
Question 1
What rice-polishing ratio does the Tsuya Nakadori page state?
- 50%
- 18%
- 80%
Read the answer and explanation
Correct answer: A — 50%
The page gives 50% for contract-grown Yamada Nishiki from Hyogo’s Special A districts. It is not the alcohol content.
Question 2
Which statement matches the producer’s account?
- Ten years in a wooden cask at 20°C
- A blend of sake matured at or below 0°C for up to approximately one year
- No maturation, followed by distillation in the bottle
Read the answer and explanation
Correct answer: B — A blend of sake matured at or below 0°C for up to approximately one year
The page gives three linked conditions: at or below 0°C, up to approximately one year, and a blend. It does not say every component matured for exactly one year.
Question 3
Which two aromas are compared in “Taste profile”?
- Juniper and sansho
- Coffee and cacao
- Lemon and ripe banana
Read the answer and explanation
Correct answer: C — Lemon and ripe banana
The page describes aromas suggesting lemon and ripe banana, not added juice or fruit pieces.
A natural affinity with sushi and seafood umami
Gentle sweetness balanced by a dry core shows a natural affinity with the umami of sushi, sashimi, fatty fish, white fish and shellfish.
- Sushi and sashimi
- Fatty fish
- White fish dishes
- Shellfish
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