AWARD : SAKE
BORN Gohyakumangoku muroka Junmai-Daiginjo
梵 五百万石無濾過純米大吟醸
Muroka Junmai-Daiginjo
Specifications
- Ingredient
- Gohyakumangoku
- Country
- Japan
- Region
- Fukui (Sabae)
- Rice polishing
- 50%
- SMV
- -
- ABV
- 15%
- Volume
- 720 ml
Fukui-grown Gohyakumangoku, unfiltered to retain rice umami and a clean, firm structure.
BORN made with 100% Fukui rice, unfiltered
This junmai daiginjo is brewed using 100% Fukui-grown Gohyakumangoku, polished to 50%.
Finished unfiltered with an in-house cultivated yeast, it is matured unpasteurised at around −10 °C for about one year, then pasteurised just once before shipping — retaining the rice’s umami while preserving the clean, firm structure associated with Gohyakumangoku.
A clear ginjo aroma and a firm structure from being unfiltered
The aroma is a clear, ginjo-style note. Within the refined character typical of Gohyakumangoku rice sits a firm structure distinctive to unfiltered sake, and the rice’s own character carries through to a clean, clear 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.
At the table
- Yakitori
- Grilled pork
- Mushrooms
- Cashew chicken
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Related stories
Product philosophy, the brewery, and serving culture — one Bacchus Global article for each.
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