BORN Tokishirazu Junmai-Ginjo
Five years of low-temperature maturation, showing a different character chilled or warm.
Five years of maturation, two ways to serve
Two rice varieties are polished to 55%, and the Junmai Ginjo is matured at low temperature for five years. The slow maturation adds depth without making the sake heavy, allowing it to show a different character chilled or warm.
Aged aroma and umami, shaped by temperature
Pale gold in colour, with aromas of brown sugar, ripe fruit, mushroom and earth, layered with the complexity that comes with age.
The profile’s edge is more defined toward the cooler end, opening into a fuller, richer umami and body toward the warmer end.
Typical range: served cold through to nuru-kan (a gently warmed style) — each point along the way shifts the balance between the aroma and umami described above.
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.
Aged umami, toward meat and dairy
The umami and body from aging show a natural affinity with meat dishes such as wagyu beef, and extend to dishes built around butter, cheese or olive oil.
- Wagyu beef dishes
- A warm mushroom dish
- Fish in butter sauce
- Aged cheese
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