BORN the Earth / Hoshi
Polished to 35%, with white peach, a soft texture and a clean finish.
Yamada Nishiki, polished to 35%
BORN the Earth / Hoshi 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 −5°C for up to one to two years.
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
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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.
