BORN Gold
A pale-gold Junmai Daiginjo, made without charcoal filtration for depth without heaviness.
Natural colour and rice character, preserved
Made from 100% Yamada Nishiki polished to 50% and matured at about −10 °C for roughly one year. Without charcoal filtration, Gold retains its pale natural colour and fuller rice character. It is then pasteurised in the bottle before release.
Pineapple and pear, with a vanilla and nut finish
Gold spans a wide range — from chilled sake at around 0–10°C, through room temperature, to gently warmed kan at around 30–40°C — with the aroma and umami shifting character along the way.
Aromas of pineapple and pear are layered with notes of vanilla and nuts. The mouthfeel is velvety smooth, and the rice’s umami carries through to a gentle, 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.
A gentle richness alongside the main dish
The smooth texture and rice umami show a natural affinity with the main dish of a meal, as well as with dishes using butter, cheese or olive oil.
- Seafood sautéed in butter
- Roast chicken
- Dishes with cheese
- Olive-oil appetizers
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