BORN Junmai 55 Karakuchi
Dry and layered, with a profile that changes from chilled to warm.
Two rice varieties, a character that shifts with temperature
Hyogo-grown Yamada Nishiki (used as the kōji rice) and Fukui-grown Gohyakumangoku (the kake rice) are polished to 55% and brewed as Junmai Ginjo. After at least one year of maturation below 0 °C, the sake retains enough structure to show a different side of itself anywhere from chilled to warmed.
Green apple and grain, a crisp dry finish
Aromas of melon, green apple, pear and pineapple are layered with nuances of grain and roasted nuts.
The texture is soft, resolving toward the back with a grapefruit-like bitterness and a spice character reminiscent of white pepper, cutting to a crisp, dry finish.
Its character spans a wide range, from chilled through to warmed: changing the temperature shifts the balance between the fruit aroma and the rice’s umami.
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.
From cold dishes to the grill
The soft texture and crisp finish give it affinity with a wide range of dishes, from cold appetizers to fried and grilled items.
- Cold appetizers
- Tempura
- Grilled fish
- Roast chicken
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