BORN
BORN Junsui Pure Junmai-Daiginjo
梵 純粋
Junmai-Daiginjo Namachozo
Specifications
- Ingredient
- Yamada-nishiki
- Country
- Japan
- Region
- Fukui (Sabae)
- Rice polishing
- 50%
- SMV
- +1
- ABV
- 15%
- Volume
- 300 ml
A clean, aromatic Junmai Daiginjo created specifically for its 300 ml format.
Made for the 300 ml format, matured at ice temperature
Yamada Nishiki is polished to 50%, and the sake is matured at about −5 °C for twelve months. In the nama-chozo style, it is stored without pasteurisation and then pasteurised once before release. The 300 ml format is designed as a complete product, rather than simply filled from a larger bottle.
Melon and pear, a light roundness
Aromas of melon, pear and strawberry are layered with light nuances of white flowers and citrus.
The texture is round and smooth, with a subtle sense of viscosity, resolving to a clean, light and 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.
From delicate Japanese dishes to dairy
The gentle fruit aroma and smooth texture show a natural affinity with delicate Japanese dishes. Dishes built around butter, cheese or olive oil are good candidates as well.
- White fish sashimi
- Shellfish and shrimp starters
- Fish dishes with butter
- Soft cheese
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Product philosophy, the brewery, and serving culture — one Bacchus Global article for each.
Interested in listing BORN Junsui Pure Junmai-Daiginjo at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.
