AWARD : SAKE
BORN Tokusen Junmai-Daiginjo
梵 特撰純米大吟醸
Junmai-Daiginjo
Specifications
- Ingredient
- Yamada-nishiki
- Country
- Japan
- Region
- Fukui (Sabae)
- Rice polishing
- 38%
- SMV
- +5
- ABV
- 16%
- Volume
- 720 ml
Polished to 38%, with grapefruit aromas, a smooth texture and a mineral finish.
High polish, with enough depth for food
Yamada Nishiki is polished to 38%, and sake matured below 0 °C for one to two years is blended. The result combines the clarity of high-polish sake with mineral structure and enough depth to accompany food.
Grapefruit aromas, a smooth and layered structure
Aromas of grapefruit, flowers, chestnut and vanilla accompany a smooth mouthfeel and moderate umami. The clarity from high-milled rice carries through to a refined, precise finish.
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.
Dishes that let the ingredient lead, with a gentle richness
The smooth texture and quiet depth show a natural affinity with dishes that let the ingredient’s own character lead, with butter, cheese and olive oil dishes as candidates too.
- White fish dishes
- Steamed dishes
- Butter-based dishes
- Soft cheese
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Related stories
Product philosophy, the brewery, and serving culture — one Bacchus Global article for each.
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