AWARD : SAKE
BORN the Earth / Hoshi
梵 地球
Junmai-Daiginjo
Specifications
- Ingredient
- Yamada-nishiki
- Country
- Japan
- Region
- Fukui (Sabae)
- Rice polishing
- 35%
- SMV
- +3
- ABV
- 15%
- Volume
- 500 ml
Polished to 35%, with white peach, a soft texture and a clean finish.
A 100% Yamada Nishiki Junmai Daiginjo in a 500 ml bottle
Yamada Nishiki, used exclusively, is polished to 35% and matured at about −5 °C for one to two years. Its restrained profile brings clarity and a smooth texture to the distinctive 500 ml format — a Venetian-blue bottle with a cork stopper, suited to the table.
A clear aroma, deep yet fresh
The aroma is clear, with soft nuances of peach and cream.
The taste carries depth while staying fresh, continuing into a fine, delicate texture.
Typical range: 0–10 °C.
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.
Toward sushi, seafood and dairy
The clear aroma and fresh taste show a natural affinity with sushi, sashimi, oysters, scallops and other seafood. Dishes built around butter, cheese or olive oil are good candidates as well.
- Sushi and sashimi
- Oysters and scallops
- White fish dishes
- A cheese-based dish
Related products
Three routes: a close style, a contrasting expression, and a BORN reference point.
Related stories
Product philosophy, the brewery, and serving culture — one Bacchus Global article for each.
Interested in listing BORN the Earth / Hoshi at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.
