BORN Ginsen
A smooth, clear Junmai Daiginjo made to accompany food.
Yamada Nishiki, polished to 50%
BORN Ginsen 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 one year.
A silky texture, and rice umami
Gentle aromas of grapefruit and pear lead to a texture that is silky and smooth.
The rice’s umami comes through, resolving to a clear, dry 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.
Delicate seafood and a clear finish
Seafood, white fish and delicate Japanese dishes share an affinity with the sake’s gentle aroma and clear finish.
- White fish sashimi
- Shellfish and shrimp starters
- Grilled fish
- Dashi-forward Japanese dishes
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Interested in listing BORN Ginsen at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.
