BORN Kichibee
Named for the brewery’s founder, with mature depth from chilled service to warm sake.
A blend of two polish levels, expressive across temperatures
Sake brewed from Yamada Nishiki polished to 35% and 50% is blended and matured below 0 °C for one to two years. Named for the brewery’s founder, Kichibee spans a wide temperature range — from chilled, to room temperature, to gently warmed, to hot sake.
Baked-pastry aroma, umami, acidity and a hint of bitterness
Kichibee spans a wide range, from chilled sake to warmed kan. A gentle aroma like baked cookies opens alongside a fresh, ginjo-style note. Umami, a touch of spice, acidity and a subtle bitterness layer together with nuances from maturation.
The way the aroma and taste present shifts with temperature — broadening with warmth, while chilling brings the structure into sharper focus.
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 tofu to cheese and tempura
This taste, which changes character with temperature, shows an affinity with a wide range of dishes — from mild dishes like tofu, to cheese, to tempura.
- Cold or hot tofu (hiyayakko / yudofu)
- Tempura
- Grilled fish
- Cheese
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Related stories
Product philosophy, the brewery, and serving culture — one Bacchus Global article for each.
Interested in listing BORN Kichibee at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.
