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Born “Tokusen,” standing in front of a product box
Born “Tokusen”
Born “Tokusen” front label
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Born “Tokusen” Thumbnail
Born “Tokusen” front label Thumbnail
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Born “Tokusen”

Fukui prefecture

$75.00
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$75.00
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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
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Born “Tokusen” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Born “Tokusen” - Fukui prefecture

Born is made in Fukui prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Flower

    Flower

  • Chestnuts

    Chestnuts

Recommended Pairing

  • Meat

    Meat

  • Seafood

    Seafood

  • Cheese

    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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