AWARD : SAKE
BORN Junmai-Daiginjo Non-filter Nama-Genshu
梵 中取り 純米大吟醸 無濾過生原酒
Nakadori Muroka Nama-Genshu
Specifications
- Ingredient
- Yamada-nishiki
- Country
- Japan
- Region
- Fukui (Sabae)
- Rice polishing
- 50%
- SMV
- +1
- ABV
- 17%
- Volume
- 720 ml
Selected middle cut, without filtration, dilution or pasteurisation, for a dense umami-led style.
Fresh character shaped by cold maturation
Only the middle portion of the pressing is selected from 100% Yamada Nishiki rice, polished to 50%. The sake is left unfiltered, undiluted and unpasteurised, then matured at about −10 °C for at least one year. Cold maturation brings the fresh intensity and dense texture into balance.
Rose and tropical fruit, with layered umami depth
Aromas of rose petal, cooked banana, tropical fruit and honeydew melon lead into dense umami and a rich, powerful texture, with maturation settling the profile into a refined balance.
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.
Powerful umami shows a natural affinity with rich, hearty dishes
The richness and umami typical of nama-genshu sake shows a natural affinity with Japanese dishes as well as dishes built on butter, cheese and olive oil.
- Grilled fish
- Roasted meat
- Butter-sauced dishes
- Cheese-based dishes
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