BORN Wing of Japan
A Junmai Daiginjo for formal occasions, balancing clarity, gentle sweetness and poise.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
A blend of sake polished to 20% and 35%
Yamada Nishiki components polished to 20% and 35% are blended and cold-matured for about two years. Wing of Japan has been adopted as the official in-flight sake aboard Japan’s government aircraft, and is designated for use at official state functions.
Pineapple and pear, with a soft, clear finish
Aromas of pineapple, pear and delicate florals accompany a soft texture layered with marshmallow and cashew-nut nuances. Delicate sweetness and clear acidity lead into a clean finish that doesn’t linger, resolving into a poised, refined close.
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.
Question 1
Which rice is used?
- Yamada Nishiki
- Gohyakumangoku
- Iwai
Read the answer and explanation
Correct answer: A — Yamada Nishiki
Answer: Yamada Nishiki. The linked section gives the source detail.
Question 2
Which two polishing ratios are combined?
- 50% and 60%
- 20% and 35%
- 65% and 70%
Read the answer and explanation
Correct answer: B — 20% and 35%
Answer: 20% and 35%. The linked section gives the source detail.
Question 3
Approximately how long is it matured?
- Two weeks
- Twenty years
- Two years
Read the answer and explanation
Correct answer: C — Two years
Answer: Two years. The linked section gives the source detail.
Delicate seafood, and dishes that let the ingredient lead
The soft aroma and clear finish show a natural affinity with delicate seafood such as white fish and shrimp, and appetisers that let the ingredient shine.
- White fish sashimi
- Shrimp appetisers
- Shellfish dishes
- Ingredient-forward cold dishes
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Related stories
Product philosophy, the brewery, and serving culture — one Bacchus Global article for each.
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