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A popular junmai daiginjo blend made from Yamadanishiki rice grown in Designation A, a district of Hyogo historically known to be of superior quality. The sake is aged in ice cold temperatures for about two years. The resulting brew has an enticing aroma that leads into a smooth, deep flavor with chestnut and floral notes. Try pairing this richness with dishes heavy in butter, cheese or olive oil.
Born is made in
Originally operating as a money exchange business that was deeply involved in the affairs of the community, the village headman and founder reoriented it toward sake brewing in 1860. For eleven generations, they have carried the Kichibee name, and in 1866 registered the name as a trademark. In Sanskrit, “born” is translated roughly as “purity” or “striking truth,” and represents the brewery’s strong belief in second changes and karmic rewards for hard work. In the beginning of the Showa era, the emperor used “Born” sake for Japan’s ceremonies, festivals and guests as Japan’s representative brand.
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