Born “Tokusen”
Fukui prefecture
A blend of richness
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.
Characteristics
| Brand | Born |
| Brewery | Katoukichibee Shouten |
| Category | Junmai Daiginjo |
| Subcategory | N/A |
| Taste Profile | Rich & Dry |
| Rice variety | Yamadanishiki (Designation A) |
| Yeast variety | In-house (KATO9) |
| Alcohol | 16.0% |
| RPR | 38% |
| SMV | +5.0 |
| Acidity | 1.8 |
Serving Temperature
-
Recommended
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Not Recommended
Region
Born is made in Fukui prefecture in the Hokuriku region.
Taste Metrics
Tasting Notes
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Flower
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Chestnuts
Recommended Pairing
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Meat
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Seafood
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Cheese
Katoukichibee Shouten
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. They have carried the Kichibee name for 11 generations, and registered it as a trademark in 1866. In Sanskrit, “born” is translated roughly as “purity” or “striking truth,” and represents the brewery’s strong belief in second chances and karmic rewards for hard work. In the beginning of the Showa period (1926-1989), the emperor used “Born” sake for Japan’s ceremonies, festivals and guests as Japan’s representative brand.
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Customer reviews
Tippsy Sake Club
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