BORN Junsui Pure Junmai-Daiginjo
A clean, aromatic Junmai Daiginjo created specifically for its 300 ml format.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Made for the 300 ml format, matured at ice temperature
Yamada Nishiki is polished to 50%, and the sake is matured at about −5 °C for twelve months. In the nama-chozo style, it is stored without pasteurisation and then pasteurised once before release. The 300 ml format is designed as a complete product, rather than simply filled from a larger bottle.
Melon and pear, a light roundness
Aromas of melon, pear and strawberry are layered with light nuances of white flowers and citrus.
The texture is round and smooth, with a subtle sense of viscosity, resolving to a clean, light and lingering 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 bottle size was the sake designed for?
- 300 ml
- 720 ml
- 1,800 ml
Read the answer and explanation
Correct answer: A — 300 ml
Answer: 300 ml. The linked section gives the source detail.
Question 2
How long is it matured at −5°C?
- Three months
- Twelve months
- Five years
Read the answer and explanation
Correct answer: B — Twelve months
Answer: Twelve months. The linked section gives the source detail.
Question 3
How often is it pasteurised before release?
- Never
- Three times
- Once
Read the answer and explanation
Correct answer: C — Once
Answer: Once. The linked section gives the source detail.
From delicate Japanese dishes to dairy
The gentle fruit aroma and smooth texture show a natural affinity with delicate Japanese dishes. Dishes built around butter, cheese or olive oil are good candidates as well.
- White fish sashimi
- Shellfish and shrimp starters
- Fish dishes with butter
- Soft cheese
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