BORN Junmai-Daiginjo Non-filter Nama-Genshu
Selected middle cut, without filtration, dilution or pasteurisation, for a dense umami-led style.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
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.
Question 1
Which part of the pressing is used?
- The middle run
- Only the first run
- Only the final run
Read the answer and explanation
Correct answer: A — The middle run
Answer: The middle run. The linked section gives the source detail.
Question 2
Are filtration, pasteurisation and dilution used?
- All three are used
- None of the three is used
- Only pasteurisation is used
Read the answer and explanation
Correct answer: B — None of the three is used
Answer: None of the three is used. The linked section gives the source detail.
Question 3
How long is it matured near −10°C?
- About one month
- About six months
- At least one year
Read the answer and explanation
Correct answer: C — At least one year
Answer: At least one year. The linked section gives the source detail.
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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