BORN Kantsubaki
A Yamada Nishiki junmai daiginjo with a 35% rice-polishing ratio; stated maturation at or below 0°C for up to one to two years.
Yamada Nishiki, polished to 35%
BORN Kantsubaki is a junmai daiginjo made with contract-grown Yamada Nishiki from Hyogo’s Special A districts, with a rice-polishing ratio of 35%. The producer describes a blend of sake matured at or below 0°C for up to one to two years.
A composed Junmai Daiginjo, reminiscent of a winter scene
Delicate fruit and floral aromas accompany a smooth texture and gentle sweetness. The stated maturation is at or below 0°C for up to one to two years; the description refers to a blend of matured sake.
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.
At the table
- Kaiseki starters
- White fish
- Steamed crab
- Delicate poultry
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Interested in listing BORN Kantsubaki at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.
